Greek rissoles recipe

0:10 Prep | 0:10 Cook | 4 Servings | Capable cooks

Super Food Ideas

These quick and easy meatballs are sure to become family favourites.

Ingredients

400g lamb mince
1 tablespoons chopped fresh oregano leaves
2 teaspoons finely grated lemon rind
2 tablespoons sliced black olives, chopped
100g Greek feta, cut into 12 cubes
Steamed white rice, to serve
Shredded baby cos lettuce leaves, to serve
Tzatziki dip, to serve

Method

Combine mince, oregano, lemon rind, olives, salt and pepper in a large bowl. Using clean hands, shape mixture into 12 balls. Using the palm of your hand, flatten balls. Wrap around feta cubes and shape into 1.5cm-thick rissoles. Place on a plate.

Cook rissoles, in a large frying pan sprayed with oil, over medium-high heat, for 3 to 4 minutes each side or until cooked through.

Combine rice and lettuce. Serve rissoles with rice mixture and tzatziki.

Nutrition

Energy 1087 kj | Fat Total 16.4g | Saturated Fat 8.5g | Fibre 0.6g | Protein 25.1g | Cholesterol 86mg | Sodium 456mg | Carbs (total) 3g

Author: Liz Macri Image credit: Mark O'Meara & Sue Ferris Publication: Super Food Ideas