Lamb and beetroot rissoles with Greek salad
Beetroot, canned in brine, drained
450 g, (baby), coarsely grated
lean lamb mince
250 g, (lean)
1 tbs, finely chopped, plus extra leaves to garnish
2 medium, chopped
1 medium, chopped
½ medium, thickly sliced
reduced fat feta cheese
120 g, crumbled
wholemeal lebanese bread
200 g, halved (2 rounds)
1 x 3 second spray(s)
- Squeeze excess liquid from beetroot (see Quick Tip below). Place in a large bowl and season with salt and freshly ground black pepper. Add mince, egg and chopped mint. Mix until well combined. Roll mixture into 8 balls and flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes.
- Meanwhile, place tomatoes, cucumber, onion, feta and oil in a medium bowl. Season with salt and freshly ground black pepper. Toss to combine.
- Lightly spray a large non-stick frying pan with oil and heat over medium-low heat. Cook rissoles for 4 minutes each side or until browned and cooked through. Divide salad among serving plates and sprinkle with extra mint. Serve with rissoles and bread.