Lamb Rissoles with Sweet Potato Salad – Rosella

Lamb Rissoles with Sweet Potato Salad

Makes: 20 | Prep: 20 minutes, plus 15 minutes chilling time | Cook: 35 minutes | Difficulty: Easy

Lamb Rissoles with Sweet Potato Salad and Rosella Organic Tomato Sauce

Ingredients

  • SWEET POTATO AND HERB SALAD
  • 1 large (600g) sweet potato, peeled and cut into 3-4cm chunks
  • 1 red onion, cut into wedges
  • 2 tsp Moroccan seasoning mix
  • 3 tbsp olive oil
  • 60g baby spinach leaves
  • 1 cup coarsely chopped flat leaf parsley leaves
  • 2 tbsp lemon juice
  • LAMB RISSOLES
  • 1 onion, grated
  • 2 clove garlic, crushed
  • 1 cup (160g) grated zucchini (approx. 1 large zucchini)
  • 1kg organic lamb mince
  • 1 tbsp ground cumin
  • ⅓ cup (80ml) Rosella Organic Tomato Sauce
  • 1 cup (100g) dried breadcrumbs
  • 2 eggs
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Grilled flatbread and extra tomato sauce to serve

METHOD

SWEET POTATO AND HERB SALAD

Preheat oven to 220°C/200°C (fanforced) and line a baking tray with baking paper. 

Combine sweet potato, red onion, seasoning and 1 tbsp of olive oil. Season with salt and pepper. Toss to coat and place onto prepared tray. Roast 30-35 minutes, turning them over halfway. Remove and set aside to cool. 

Combine roasted sweet potato and onion, baby spinach and parsley in a large salad bowl. Drizzle over combined lemon juice and remaining olive oil and season with salt and pepper.

LAMB RISSOLES

Combine onion, garlic, lamb mince, cumin, tomato sauce, breadcrumbs and eggs. Season with salt and pepper. Using clean hands, mix until all the ingredients are well combined.  

Use a cup measure to shape into 20 rissoles. Cover and refrigerate for 15 minutes or until ready to cook.  

Heat oil in a non-stick frying pan over medium-low heat. Add rissoles in batches and cook 3-4 minutes each side until cooked through. Transfer to a tray and cover with foil to keep warm.  

Serve rissoles with sweet potato and herb salad and extra tomato sauce. 

TIPS

For best results, refrigerate rissoles for 15-30 minutes before cooking. 

This recipe is ideal for batch cooking as it makes 20 rissoles. Portion into serving sizes appropriate for your family. Layer rissoles between sheets of baking paper inside a container. Seal and label. Freeze for up to 2 months. 

Defrost rissoles in the fridge overnight. Pat off any excess juices with paper towel and pan fry as per recipe. 

Use these rissoles as burger patties for your next BBQ or serve inside pita breads with hummus and tabouli.  

Store cooked rissoles in a sealed container in the refrigerator for up to 2 days. Reheat in the microwave or over low heat in a frying pan. 

 

 

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