Lamb Rissoles With Vegie Couscous
Created by ImPat on November 28, 2014
- Servings: 4
- Prep Time: 20m
- Cook Time: 15m
- Recipe #16164
Ingredients
- 1 red onion (small finely chopped)
- 700 grams ground lamb
- 2 garlic cloves (minced)
- 1/2 cup fresh chopped mint (finely chopped)
- 1/2 cup fresh chopped parsley (flat leaf parsley finely chopped)
- 3 teaspoons ground coriander
- 1 large egg (lightly beaten)
- 1 cup dry couscous
- 1 cup water (boiling)
- 280 grams pesto sauce (antipasto jar char-grilled mix drained chopped specified)
- 60 grams baby rocket (leaves)
- 3/4 cup yogurt (natural to serve)
How to Make
-
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.
Nutritional Facts
- 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