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Moroccan rissoles with minted cucumber salad
Moroccan rissoles with minted cucumber salad
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Get the kids involved in making delicious rissoles for a fun Monday night dinner, served with soft flatbread.
Ingredients:
  • 500g lean lamb mince
  • 1 zucchini, coarsely grated, excess moisture removed
  • 1 brown onion, coarsely grated
  • 40.00 ml currants
  • 2 tsp Moroccan Seasoning
  • 62.50 ml fresh coriander leaves, chopped
  • 36.80 gm vegetable oil
  • 2 Lebanese cucumbers, ends trimmed, thinly sliced diagonally
  • 1 small red onion, halved, thinly sliced
  • 42.00 gm mint sauce
  • 70g (1/4 cup) natural yoghurt
  • 62.50 ml fresh coriander leaves, extra
  • 4 pieces Lebanese bread
Instructions:
  • Combine mince, zucchini, onion, garlic, currants, seasoning, coriander, and egg in a large bowl. Season with salt and pepper, then mix thoroughly using your hands. Divide mixture into 8 portions and shape them into patties.
  • In a large non-stick frying pan over medium heat, heat the oil. Cook half of the patties for 5 minutes on each side or until done. Transfer to a plate and cover with foil. Repeat the process with the remaining patties, reheating the pan as needed between batches.
  • In a bowl, mix the cucumber, onion, mint sauce, yogurt, and extra coriander. Serve the rissoles alongside the cucumber salad and bread.

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