Lamb, Mint & Oat Rissoles
Ingredients
- 500 g minced lamb
- Small handful of fresh mint, finely chopped
- 1 free-range egg, beaten
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp chilli flakes
- ½ tsp salt
- ¼ cup rolled oats - small porridge oats work best, plus extra for rolling
Instructions
- Combine the ingredients in a large bowl and use your hands to combine. Don't overmix or the meat will toughen when cooked.
- Shape into 3-4cm wide rissoles. Scatter the extra oats over a plate and roll each rissole to coat. These can be covered and chilled for up to 6 hours until ready to cook. Cook on a medium-high hot barbecue plate for 5-6 minutes on each side until browned. Serve with a selection of grilled vegetables, Yoghurt Tahini Sauce, salad greens and pita pockets.
Notes
Yoghurt Tahini Sauce
Combine 1 cup yoghurt, 1 tablespoon tahini, 1 tablespoon olive oil, and 2 finely chopped garlic cloves in a bowl and mix well. Season with salt to taste. Makes about 1 cup. Store any leftovers in the fridge and use within one week.