These simple low-carb rissoles are packed with moisture and flavour by using rich lamb mince and Berbere seasoning. They’re the perfect little parcels of joy to be savoured with an easy roast veggie toss and a garlicky yoghurt.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
beef-style stock powder
baby spinach leaves
Preheat the oven to 240°C/220°C fan-forced. Cut the parsnip and courgette into bite-sized pieces. Place the veggies on a lined oven tray with a drizzle of olive oil, then season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.
While the veggies are roasting, finely chop the garlic. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. Transfer the garlic oil mixture to a small bowl, then add the Greek-style yoghurt and stir to combine. Season to taste.
In a large bowl, combine the lamb mince, Berbere seasoning, remaining garlic, chicken-style stock powder, panko breadcrumbs (see ingredients), egg and the salt. Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 2cm-thick rissoles. Set aside on a plate. You should get 3-4 rissoles per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the rissoles until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
When the veggies are done, add the baby spinach leaves to the tray and toss to combine.
Divide the roast veggie toss between plates. Top with the lamb rissoles and dollop over the garlic yoghurt.