Name: Lamb rissoles with tabouli and hommus
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 1
Cuisine: greek
Ingredients: 650g lamb mince; 1 egg, lightly beaten; 100.00 gm rolled oats; 62.50 gm roasted capsicum and sweet chilli spread (we used IXL brand); olive oil cooking spray; 400g tabouli (see note); 165.00 ml hommus; Lebanese bread rounds, quartered, to serve

Lamb rissoles with tabouli and hommus

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Prep Time:
45 minutes

Cook Time:
15 minutes

Total Time:
60 minutes

Delicious lamb rissoles that will be a hit with the whole family.

Ingredients:

650g lamb mince
1 egg, lightly beaten
100.00 gm rolled oats
62.50 gm roasted capsicum and sweet chilli spread (we used IXL brand)
olive oil cooking spray
400g tabouli (see note)
165.00 ml hommus
Lebanese bread rounds, quartered, to serve

Instructions:

In a large bowl, mix together mince, egg, oats, and capsicum spread. Season with salt and pepper. Use damp hands to combine the mixture well. Shape into 12 balls using 1/4 cup of the mixture for each. Flatten slightly and place the rissoles on a plate. For best results, cover and refrigerate for 30 minutes.
Preheat a barbecue plate or chargrill over gentle heat. Lightly coat both sides of the rissoles with oil. Grill, turning occasionally, for 12 to 15 minutes or until they are fully cooked. Transfer to a plate and serve with tabouli, hummus, and bread.

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