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Photo of Lamb and beetroot rissoles with Greek salad by WW

Lamb and beetroot rissoles with Greek salad

10 - 11
PersonalPoints™ per serving
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.