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How to make Last minute lamb and fetta rissoles

Yield = 4
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

Ingredients

  • 600g lamb mince
  • 1 garlic clove, crushed
  • 1 teaspoon ground cumin
  • 100g Greek fetta, crumbled
  • 1/4 cup extra virgin olive oil
  • 1 1/2 cups couscous
  • 1 1/2 cups boiling water
  • 60g baby spinach
  • 2 green onions, thinly sliced diagonally
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 1/3 cup beetroot relish
  • Lemon wedges, to serve

Method

  • Step 1 Place mince, garlic, cumin and fetta in a bowl. Season well with salt and pepper. Mix to combine. Divide mixture into 12 equal portions. Shape into rissoles. Place on a baking tray lined with baking paper. Cover. Refrigerate for 10 minutes.
  • Step 2 Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. Cook the rissoles, in 2 batches, for 3 to 4 minutes each side or until browned and cooked through.
  • Step 3 Meanwhile place the couscous in a large heatproof bowl. Stir in the boiling water. Cover. Stand for 5 minutes. Fluff the grains with a fork. Add the spinach, onion, lemon zest, lemon juice and the remaining oil. Season with salt and pepper.
  • Step 4 Serve the rissoles with couscous salad, beetroot relish and lemon wedges.