Name: Cajun lamb rissoles with green bean salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 450 gram lamb mince; 1/3 cup packaged dried breadcrumbs; 1 egg, lightly whisked; 1 carrot, coarsely grated; 2 tablespoon cajun spice mix; 1 1/2 tablespoon vegetable or olive oil; 300 gram green beans; 1 1/4 cup flat-leaf parsley leaves; 1 1/2 small red onion, thinly sliced; 1 tablespoon lemon zest strips; 1/4 cup lemon juice; 70 gram reduced-fat feta, crumbled; 4 small crusty wholegrain bread rolls

Ingredients

450 gram lamb mince

1/3 cup packaged dried breadcrumbs

1 egg, lightly whisked

1 carrot, coarsely grated

2 tablespoon cajun spice mix

1 1/2 tablespoon vegetable or olive oil

300 gram green beans

1 1/4 cup flat-leaf parsley leaves

1 1/2 small red onion, thinly sliced

1 tablespoon lemon zest strips

1/4 cup lemon juice

70 gram reduced-fat feta, crumbled

4 small crusty wholegrain bread rolls

Method

1.Combine mince, breadcrumbs, egg and carrot in a bowl. Season. Using damp hands, shape mixture into 8 rissoles. Place spice mix on a plate; press both sides of each rissole into spice mix.

2.Heat half the oil in a frying pan over moderate heat. Cook rissoles for 10 minutes or until browned and cooked.

3.Blanch beans in a saucepan of boiling water until bright green and crisp. Drain. Refresh under cold water. Transfer to a bowl. Add parsley, onion, zest, juice and remaining oil; toss to combine. Season. Divide salad and rissoles among serving plates. Top with feta. Serve with rolls.

Prepare rissoles to end of Step 1 up to a day ahead. Place on a plate lined with baking paper. Cover, then refrigerate. You’ll need 1 bunch parsley for this recipe. Use beef, pork, chicken or turkey mince instead of lamb. Use greek, moroccan or lemon pepper spice mix instead of cajun.
Note

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Ingredients

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