Greek lamb rissoles
Lean lamb mince
500 g, (lean)
1 small, lightly beaten
80 g, (kalamatta) finely chopped
Reduced fat feta cheese
125 g, crumbled
2 tbs, finely chopped
2 large, (vine-ripened) coarsely chopped
1 medium, coarsely chopped
½ small, thinly sliced
1 clove(s), crushed
- Combine mince, breadcrumbs, egg, olives and half each of the feta and oregano in a bowl. Shape mixture into eight 2cm-thick rissoles.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook rissoles for 3–4 minutes each side or until browned and cooked through.
- Combine tomatoes, cucumber, onion and remaining feta in a large bowl. Whisk juice, oil, garlic and remaining oregano in a small bowl until combined. Add dressing to salad and toss gently to combine. Serve rissoles with salad and lemon wedges.