Name: Last-minute lamb and fetta rissoles
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 600g lamb mince; 1 garlic clove, crushed; 2.50 gm ground cumin; 100g Greek fetta, crumbled; 56.88 gm extra virgin olive oil; 375.00 ml couscous; 375.00 gm boiling water; 60g baby spinach; 2 green onions, thinly sliced diagonally; 2 tsp lemon zest; 42.00 gm lemon juice; 82.50 ml beetroot relish; Lemon wedges, to serve

Last-minute lamb and fetta rissoles

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Create swift weeknight delight with these zesty lamb and feta meatballs.

Ingredients:

600g lamb mince
1 garlic clove, crushed
2.50 gm ground cumin
100g Greek fetta, crumbled
56.88 gm extra virgin olive oil
375.00 ml couscous
375.00 gm boiling water
60g baby spinach
2 green onions, thinly sliced diagonally
2 tsp lemon zest
42.00 gm lemon juice
82.50 ml beetroot relish
Lemon wedges, to serve

Instructions:

In a bowl, mix mince, garlic, cumin, and fetta. Season generously with salt and pepper. Divide mixture into 12 portions and shape into rissoles. Place on a baking tray lined with baking paper, cover, and refrigerate for 10 minutes.
In a large frying pan over medium-high heat, heat 2 tablespoons of oil. Cook the rissoles in 2 batches for 3 to 4 minutes on each side until golden brown and fully cooked.
Place the couscous in a large heatproof bowl, then stir in the boiling water. Cover and let stand for 5 minutes. Fluff the grains with a fork and mix in the spinach, onion, lemon zest, lemon juice, and remaining oil. Season with salt and pepper.
Accompany the rissoles with a flavorful couscous salad, tangy beetroot relish, and zesty lemon wedges.

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