Lamb Rissoles With Vegie Couscous |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A good mid week recipe from recipe+ NOTES - try coriander instead of parsley. No antipasto mix - use chopped marinated eggplant and sun-dried tomatoes. Ingredients:
1 red onion (small finely chopped) |
700 g lamb mince |
2 garlic cloves (minced) |
1/2 cup mint (finely chopped) |
1/2 cup parsley (flat leaf parsley finely chopped) |
3 teaspoons ground coriander |
1 egg (lightly beaten) |
1 cup couscous |
1 cup water (boiling) |
280 g pesto sauce (antipasto jar char-grilled mix drained chopped specified) |
60 g baby rocket (leaves) |
3/4 cup yogurt (natural to serve) |
Directions:
1. Place onion, mince, garlic, mint, parsley, coriander and egg in a large bowl and using hands mix until combined and season with salt and pepper.
2. Using a 1/4 cup of mixture at a time and shape into 12 rissoles and place on a plate.
3. Heat oil in a large frying pan over moderate heat and cook rissoles for 7 to 8 minutes or until browned both sides and cooked.
4. Meanwhile place couscous in a heatproof bowl and stir in 1 cup boiling water and then cover with plastic food wrap and set aside for 5 minutes or until liquid is absorbed and then using a fork fluff and separate grains and then add antipasto and rocket.
5. Serve couscous and rissoles and yogurt.
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