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.