Middle Eastern Lamb Rissole Salad
with Crumbly Cheese & Garlic Aioli
Lamb mince is so rich and flavourful; it really ups the ante when it comes to rissoles. Inspired by Middle Eastern eating at its best, this dish is part traditional fare with ras el hanout seasoning, part modern innovation with the low-carb shredded cabbage base, crunchy and tasty in equal measure.
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
Ingredients
3 clove
garlic
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
lamb mince
1 sachet
ras el hanout
1 sachet
Chicken-Style Stock Powder
½ packet
panko breadcrumbs
(Contains Gluten; )
1 bag
Shredded Cabbage Mix
1 bag
baby spinach leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
1
carrot
1 packet
Greek salad cheese/feta cheese
(Contains Milk; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
1 tsp
honey
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Finely chop garlic. Grate carrot. • Heat a large frying pan over a medium-high heat. Toast flaked almonds until golden, 2-3 minutes. Transfer to a bowl and set aside.
• In a large bowl, combine lamb mince, garlic, ras el hanout, chicken-style stock powder, panko breadcrumbs (see ingredients) and egg. • Shape lamb mixture into evenly sized patties (2 per person). • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook lamb rissoles until just cooked through, 3-4 minutes each side. • Remove from heat, then add honey and turn patties to coat.
• Meanwhile, combine shredded cabbage mix, carrot, baby spinach leaves and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.
• Divide slaw between bowls. Top with Middle Eastern lamb rissoles. • Dollop with garlic aioli. Crumble over cheese and garnish with toasted almonds to serve.
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