| | Last-minute lamb and fetta rissoles
Last-minute lamb and fetta rissoles
Last-minute lamb and fetta rissoles 4.3-5 9
  • Calories: 2920 kj
  • Fat: 31.6g
  • Carbohydrates: 55.6g

How to Make:

  1. Place mince, garlic, cumin and fetta in a bowl. Season well with salt and pepper. Mix to combine. Divide mixture into 12 equal portions. Shape into rissoles. Place on a baking tray lined with baking paper. Cover. Refrigerate for 10 minutes.
  2. Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. Cook the rissoles, in 2 batches, for 3 to 4 minutes each side or until browned and cooked through.
  3. Meanwhile place the couscous in a large heatproof bowl. Stir in the boiling water. Cover. Stand for 5 minutes. Fluff the grains with a fork. Add the spinach, onion, lemon zest, lemon juice and the remaining oil. Season with salt and pepper.
  4. Serve the rissoles with couscous salad, beetroot relish and lemon wedges.
Time for preparing:
20 min.


  • 600g lamb mince
  • 1 garlic clove, crushed
  • 1 teaspoon ground cumin
  • 100g Greek fetta, crumbled
  • 1/4 cup extra virgin olive oil
  • 1 1/2 cups couscous
  • 1 1/2 cups boiling water
  • 60g baby spinach
  • 2 green onions, thinly sliced diagonally
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 1/3 cup beetroot relish
  • Lemon wedges, to serve