Lamb Rissoles with Sweet Potato Salad

Ingredients

Scaled for your household (8 portions) · original serves 8

• Sweet potato600 g
• Red onion1
• Moroccan seasoning mix2 tsp
• Olive oil5 tbsp
  Original recipe breakdown · used in multiple steps

  • 3 tbsp olive oil
  • 2 tbsp olive oil
• Baby spinach60 g
• Flat-leaf parsley1 cup
• Lemon juice2 tbsp
• Brown onion1
• Garlic cloves2 clove
• Zucchini160 g
• Lamb mince1 kg
• Ground cumin1 tbsp
• Rosella Organic Tomato Sauce80 ml
• Breadcrumbs100 g
• Eggs2
• Saltto taste
• Black pepperto taste
• Flatbread (optional)to taste
  Source does not specify an amount; no quantity invented.
• Tomato sauce (optional)to taste
  Source does not specify an amount; no quantity invented.

Method

1. 1

   Heat the oven to 220°C, or 200°C fan. Toss sweet potato and red onion with Moroccan seasoning and 1 tablespoon of the salad oil. Roast for 30–35 minutes, turning halfway; cool. Toss with spinach, parsley, lemon juice and remaining salad oil.

2. 2

   Combine grated onion, garlic, zucchini, lamb mince, cumin, tomato sauce, breadcrumbs, eggs and seasoning. Shape into 20 rissoles, using about ⅓ cup per rissole. Chill for 15 minutes.

3. 3

   Heat the frying oil and cook rissoles for 3–4 minutes per side, until cooked through. Serve with the sweet potato salad, flatbread and extra tomato sauce.