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Cuisine Magazine Recipes

Lamb, spinach and tomato rissoles

Posted on : 02-12-2016

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Ingredients 

500g lean lamb mince
1 teaspoon dried mixed herbs
2 garlic cloves, crushed
50g baby spinach, finely shredded
2 small tomatoes, finely chopped
1/4 cup chopped fresh basil
2 green onions, finely chopped
1 tablespoon olive oil
Tomato sauce, steamed rice and vegetables, to serve

Method 

Step 1

Combine mince, herbs, garlic, spinach, tomato, basil and onion in a bowl. Season with salt Using ¼ cup mixture per rissole, roll into 12 rissoles. Place on a plate. Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper.

Step 2

Heat oil in a frying pan. Cook rissoles, in batches, for 2 minutes each side or until browned. Transfer to prepared tray. Bake for 15 minutes or until cooked through. Serve with sauce, rice and vegetables.

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