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Photo of Greek lamb rissoles by WW

Greek lamb rissoles

11
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
We have added feta to these Greek rissoles to make them creamy as well. Serve with a traditional Greek salad for a quick, healthy dinner that is can be on the table in just 30 minutes!

Ingredients

Lean lamb mince

500 g, (lean)

Dried breadcrumbs

⅓ cup(s)

Egg(s)

1 small, lightly beaten

Black olives, drained

80 g, (kalamatta) finely chopped

Reduced fat feta cheese

125 g, crumbled

Fresh oregano

2 tbs, finely chopped

Tomato(es)

2 large, (vine-ripened) coarsely chopped

Lebanese cucumber

1 medium, coarsely chopped

Red onion

½ small, thinly sliced

Lemon juice

2 tbs

Olive oil

1 tbs

Garlic

1 clove(s), crushed

Instructions

  1. Combine mince, breadcrumbs, egg, olives and half each of the feta and oregano in a bowl. Shape mixture into eight 2cm-thick rissoles.
  2. 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.
  3. 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.

Notes

SERVING SUGGESTION: Baby rocket leaves, plus torn wholemeal pita bread.

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