Embrace the change in weather with quick and easy lamb rissoles, packed with fragrant herbs and fresh vegies.
- Preheat oven to 200C. To make rissoles, heat 2 tablespoons oil in a small frying pan over high heat. Add onion, garlic, cumin and paprika, and cook, stirring, for 5 minutes or until soft. Cool slightly.
- Place onion mixture in a large bowl with mince, herbs, breadcrumbs, zest and egg. Season with salt and pepper. Using your hands, combine well, then shape lamb mixture into 8 x 7cm patties.
- Line a large oven tray with baking paper. Heat 2 tablespoons oil in a large frying pan over medium–high heat. Cook half the rissoles for 30 seconds each side or until browned, then transfer to oven tray. Repeat with remaining 2 tablespoons oil and rissoles. Transfer tray to oven and cook for 12 minutes or until rissoles are cooked through.
- Meanwhile, to make salad, whisk lemon juice, oil and paprika in a small bowl. Place spinach, basil, parsley, onion, pine nuts and three-quarters of the dressing in a large bowl. Gently toss to combine.
- Divide salad and rissoles among plates. Drizzle with remaining dressing. Serve with pita bread, if using.
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Store Spice Organizer
Food Storage Container Set
Cutting Board Set