Name: Lamb antipasto rissoles with chargrilled capsicum salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 600g lamb mince; 250.00 ml fresh breadcrumbs; 2 garlic cloves, crushed; 57.50 gm no added oil sun-dried tomatoes, finely chopped; 62.50 ml sliced kalamata olives; 62.50 ml finely chopped fresh basil leaves; 50g feta, crumbled; 27.30 gm olive oil; 60g baby spinach; 150g chargrilled capsicum, sliced into thin strips; 2 tsp balsamic vinegar; Crusty bread, to serve; Tomato chutney, to serve

Lamb antipasto rissoles with chargrilled capsicum salad

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Mouthwatering lamb rissoles packed with olives, capsicum, and rich feta cheese.

Ingredients:

600g lamb mince
250.00 ml fresh breadcrumbs
57.50 gm no added oil sun-dried tomatoes, finely chopped
62.50 ml sliced kalamata olives
62.50 ml finely chopped fresh basil leaves
50g feta, crumbled
27.30 gm olive oil
60g baby spinach
150g chargrilled capsicum, sliced into thin strips
2 tsp balsamic vinegar
Crusty bread, to serve
Tomato chutney, to serve

Instructions:

Combine minced meat, breadcrumbs, garlic, tomato, olives, basil, and feta in a large bowl. Season generously with salt and pepper, then mix thoroughly. Shape the mixture into 12 patties using a 1/4 cup of mixture for each patty.
In a large frying pan over medium heat, heat 2 teaspoons oil. Cook rissoles, turning occasionally, for 10 minutes or until fully cooked. Transfer to a plate.
In a bowl, mix together spinach, capsicum, vinegar, and remaining oil. Toss to combine. Serve the rissoles with the spinach and capsicum salad, tomato chutney, and bread.

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