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Categories:
red onion lamb mince garlic mint parsley ground coriander egg couscous water pesto sauce baby rocket yogurt
Viewed: 82 - Published at: 9 years agoIngredients
- 1 red onion (small finely chopped)
- 700 g lamb mince
- 2 garlic cloves (minced)
- 12 cup mint (finely chopped)
- 12 cup parsley (flat leaf parsley finely chopped)
- 3 teaspoons ground coriander
- 1 egg (lightly beaten)
- 1 cup couscous
- 1 cup water (boiling)
- 280 g pesto sauce (antipasto jar char-grilled mix drained chopped specified)
- 60 g baby rocket (leaves)
- 34 cup yogurt (natural to serve)
Method
- Place onion, mince, garlic, mint, parsley, coriander and egg in a large bowl and using hands mix until combined and season with salt and pepper.
- Using a 1/4 cup of mixture at a time and shape into 12 rissoles and place on a plate.
- Heat oil in a large frying pan over moderate heat and cook rissoles for 7 to 8 minutes or until browned both sides and cooked.
- Meanwhile place couscous in a heatproof bowl and stir in 1 cup boiling water and then cover with plastic food wrap and set aside for 5 minutes or until liquid is absorbed and then using a fork fluff and separate grains and then add antipasto and rocket.
- Serve couscous and rissoles and yogurt.
