Mediterranean Lamb Rissoles & Cheesy Wedges with Cucumber Salad & Herby Mayo
Lamb mince can raise rissoles to number one in our dinner time charts. They are the fan-fav’ when you can dip them in a herby mayo. The secret to fame for this dish is melting Parmesan cheese over golden wedges. This recipe is under 650kcal per serving.
Prep: 35 mins
Cook: 35 mins
Servings: 4
Ingredients
2 servings
4 servings
- olive oil
- 2 potatoes
- 1 cucumber
- 1 packet lamb mince
- 1 packet fine breadcrumbs
- 1 sachet garlic & herb seasoning
- 1 egg
- 1 tsp honey
- 1 tsp balsamic vinegar
- 1 bag mixed salad leaves
- 1 packet dill & parsley mayonnaise
- 1 packet grated parmesan cheese
Instructions
- • Preheat oven to 240°C/220°C fan-forced.
Cut potato into wedges.
• Place wedges on a lined oven tray. Drizzle with
olive oil, season with a pinch of salt and pepper
and toss to coat. Spread out evenly and bake
until tender, 20-25 minutes.
• In the last 5 minutes, sprinkle over grated
Parmesan cheese, then return to the oven and
bake until melted and golden. - • While the wedges are baking, thinly slice
cucumber into half-moons. - • In a medium bowl, combine lamb mince, fine
breadcrumbs, garlic & herb seasoning, the egg
and a pinch of salt and pepper.
• Using damp hands, form heaped spoonfuls of
the lamb mixture into meatballs, then flatten to
make 2cm-thick rissoles (4-5 per person). - • Heat a large frying pan over medium-high heat
with a drizzle of olive oil. Cook lamb rissoles
until browned and cooked through, 4-5 minutes
each side.
• Remove pan from heat, add the honey and turn
rissoles to coat.
TIP: Don’t worry if your rissoles get a little charred
during cooking. It adds to the flavour!
TIP: Cook in batches for the best results! - • While the rissoles are cooking, combine the
balsamic vinegar, a drizzle of olive oil and a
pinch of salt and pepper in a second medium
bowl.
• Add mixed salad leaves and cucumber and toss
to combine.
• In a small bowl, combine the dill & parsley
mayonnaise and a splash of water. - • Divide Mediterranean lamb rissoles, cheesy
potato wedges and salad between plates.
• Dollop dill-parsley mayo over the rissoles to
serve. Enjoy!