Moroccan rissoles with minted cucumber salad

Cooking Salads Moroccan rissoles with minted cucumber salad

Make Monday-night cooking fun - get the kids to help you mix and roll these tasty rissoles, then eat them with soft flat bread.

Lables: Low carb Fish free Peanut free Shellfish free Tree nut free
  1. Place mince, zucchini, onion, garlic, currants, seasoning, coriander and egg in a large bowl. Season with salt and pepper. Use your hands to mix until well combined. Divide into 8 equal portions. Shape each portion into a patty.
  2. Heat the oil in a large non-stick frying pan over medium heat. Add half the patties and cook for 5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Repeat with the remaining patties, reheating the pan between batches.
  3. Meanwhile, combine the cucumber, onion, mint sauce, yoghurt and extra coriander in a bowl. Serve the rissoles with the cucumber salad and bread.

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500g lean lamb mince
1 zucchini, coarsely grated, excess moisture removed
1 brown onion, coarsely grated
1 garlic clove, crushed
2 tbsp currants
2 tsp Moroccan Seasoning
1/4 cup fresh coriander leaves, chopped
1 egg, lightly whisked
2 tbsp vegetable oil
2 Lebanese cucumbers, ends trimmed, thinly sliced diagonally
1 small red onion, halved, thinly sliced
2 tbsp mint sauce
70g natural yoghurt
1/4 cup fresh coriander leaves, extra
4 pieces Lebanese bread

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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