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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.

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Under 650kcal Dietitian approved
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
  • olive oil
  • 4 potatoes
  • 1 cucumber
  • 1 packet lamb mince
  • 2 packets fine breadcrumbs
  • 1 sachet garlic & herb seasoning
  • 2 eggs
  • 2 tsp honey
  • 2 tsp balsamic vinegar
  • 1 bag mixed salad leaves
  • 1 packet dill & parsley mayonnaise
  • 1 packet grated parmesan cheese

Instructions

  1. • 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.
  2. • While the wedges are baking, thinly slice
    cucumber into half-moons.
  3. • 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).
  4. • 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!
  5. • 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.
  6. • Divide Mediterranean lamb rissoles, cheesy
    potato wedges and salad between plates.
    • Dollop dill-parsley mayo over the rissoles to
    serve. Enjoy!