Mediterranean Lamb Rissoles & Cheesy Wedges with Cucumber Salad & Herby Mayo

Ingredients

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!