Lamb Rissoles With Vegie Couscous
"A good mid week recipe from recipe+ NOTES - try coriander instead of parsley. No antipasto mix - use chopped marinated eggplant and sun-dried tomatoes."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (466.8 g)
- Calories 967.1
- Total Fat - 46.5 g
- Saturated Fat - 20 g
- Cholesterol - 188.9 mg
- Sodium - 280.6 mg
- Total Carbohydrate - 95.7 g
- Dietary Fiber - 4.1 g
- Sugars - 32.8 g
- Protein - 40.5 g
- Calcium - 199.3 mg
- Iron - 5 mg
- Vitamin C - 14.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 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.
Step 2
Using a 1/4 cup of mixture at a time and shape into 12 rissoles and place on a plate.
Step 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.
Step 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.
Step 5
Serve couscous and rissoles and yogurt.
Tips
No special items needed.
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