Double Spiced Lamb Rissoles & Vibrant Veg Slaw
with Kūmara Fries & Herby Mayo
- Eggs
- Soy
- Gluten
- Wheat
You can’t go wrong with rissoles and this lamb iteration, spiced with our classic roast seasoning, is sure to please the whole whānau. Two tasty sides round out the meal; a crunchy veg slaw and oven-baked kūmara fries, plus herby mayo for dipping!
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy)
500 g
Lamb Mince
1
Kumara
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat)
1 sachet
Classic Roast Seasoning
1 packet
Shredded Cabbage Mix
1
Cucumber
1 packet
Snacking Tomatoes
1
Spring Onion
1 sachet
Crispy Chip Spice Blend
(Contains: Wheat, Gluten)
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs)
Nutrition
You will need
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Peel orange kumara and cut into thin fries. • Place kumara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, thinly slice celery. Thinly slice apple into sticks.
• In a large bowl, combine lamb mince, fine breadcrumbs, Aussie spice blend, the egg and a pinch of pepper. Using damp hands, roll heaped spoonfuls of lamb mixture (3-4 per person) into meatballs, then flatten into 2cm-thick rissoles. Transfer to a plate.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side.
• In a second medium bowl, combine shredded cabbage mix, celery, apple, a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide spiced lamb rissoles, kumara fries and apple celery slaw between plates. • Serve with dill and parsley mayonnaise. Enjoy!
