Asian-spiced Lamb Rissoles
Total Time: 22 mins
Preparation Time: 10 mins
Cook Time: 12 mins
Ingredients
- Servings: 4
- 2 garlic cloves, chopped
- 3 cm piece fresh ginger, peeled
- 2 small red chilies, roughly chopped
- 1 stalk lemongrass, bruised
- 4 green onions, roughly chopped
- 1/2 cup coriander leaves
- 750 g lamb mince
- 1 egg, lightly beaten
- olive oil flavored cooking spray
- 2 lebanese cucumbers
- 2 cups steamed jasmine rice, and
- sweet chili sauce, to serve
Recipe
- 1 combine garlic, ginger, chilli, lemongrass, green onions and coriander in a food processor. process until finely chopped. transfer to a bowl. add mince and egg. season with salt and pepper. using clean hands, mix until well combined. using 2 heaped tablespoons mixture at a time, roll mixture into 16 balls. flatten slightly. place rissoles on a plate. cover and refrigerate for 30 minutes, if time permits.
- 2 preheat a greased barbecue plate on medium-low heat. spray both sides rissoles with oil. cook, turning occasionally, for 12 to 15 minutes or until cooked through.
- 3 using a vegetable peeler, peel long, thin strips from cucumbers. spoon rice into bowls. top with rissoles, cucumber and sweet chilli. serve.
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