Moroccan rissoles

Ingredients (serves 4)

  • 400g lamb mince
  • 1 long red chilli, deseeded, finely chopped
  • 2 teaspoons finely grated lemon rind
  • 3 teaspoons Moroccan seasoning
  • 2 garlic cloves, crushed
  • 1/4 cup finely chopped fresh flat-leaf parsley leaves
  • yoghurt, lemon wedges and fresh mint leaves, to serve
  • Lemon and currant couscous
  • 1 1/3 cups couscous
  • 2 tablespoons currants
  • 1 1/3 cups boiling water
  • 2 teaspoons finely grated lemon rind
  • 2 tablespoons lemon juice
  • 1/2 cup finely chopped fresh mint leaves


  1. Make lemon and currant couscous: Place couscous and currants in a heatproof bowl. Add water. Cover and stand for 5 minutes. Add lemon rind, lemon juice and mint. Stir with a fork to separate grains.
  2. Combine mince, chilli, lemon rind, seasoning, garlic and parsley in a large bowl. Using clean hands, shape mixture into four 2cm-thick rissoles. Place on a plate.
  3. Cook rissoles in a large frying pan sprayed with oil, over mdium-high heat, for 3 to 5 minutes each side or until cooked through.
  4. Serve rissoles with couscous, yoghurt, lemon and mint

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