Greek lamb rissoles
6
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
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