NZ Spiced Lamb Rissoles & Apple Celery Slaw
with Kumara Fries & Dill Parsley Mayo
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
250 g
Lamb Mince
1
Kumara
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1
Celery
1 sachet
Classic Roast Seasoning
1 packet
Shredded Cabbage Mix
1
apple
Nutrition Values
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 medium 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!
