Lamb and beetroot rissoles with Greek salad
8
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Egg(s)
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
Tomato(es)
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
Instructions
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.
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