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Photo of Lamb and beetroot rissoles with Greek salad by WW

Lamb and beetroot rissoles with Greek salad

Total Time
30 min
20 min
10 min
By adding beetroot to rissoles, they become softer and have a wonderful sweet flavour, plus, it’s a really easy way to get more veggies into your day.



1 medium

Beetroot, canned in brine, drained

450 g, (baby), coarsely grated

Lean lamb mince

250 g, (lean)

Fresh mint

1 tbs, finely chopped, plus extra leaves to garnish


2 medium, chopped

Lebanese cucumber

1 medium, chopped

Red onion

½ medium, thickly sliced

Reduced fat feta cheese

120 g, crumbled

Wholemeal lebanese bread

200 g, halved (2 rounds)

Oil spray

1 x 3 second spray(s)

Olive oil

1 tbs


  1. 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.
  2. Meanwhile, place tomatoes, cucumber, onion, feta and oil in a medium bowl. Season with salt and freshly ground black pepper. Toss to combine.
  3. 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.