Minty lamb rissoles, Mediterranean style

Rissoles:

12 0z cooked lamb
3 tsp mint sauce
4 oz white breadcrumbs
1 egg
2 cloves garlic
salt and pepper
olive oil and plain flour for coating and frying/roasting

  • Crush garlic, and add to all ingredients, apart from the olive oil, in a food processor. Whiz.
  • Mould the mixture into rissole shapes and sizes of your choice. I did a dozen small ones – almost meatballs – but larger ones would work well, too. Roll in flour, and either fry or coat with oil and bake in a hot oven for 20 mins.

Rainbow couscous:

Couscous (make up amount you require as instructed on packaging)
Pickled beetroot, cut into small cubes (about 2-3mm)
Parsley or coriander, chopped finely
Preserved lemon finely chopped.

  • I’ll leave you to decide how much couscous you want! Cook it and mix with all the other ingredients. Check seasoning. You may find you want to add pepper, but watch salt as a lot of salt will come from the preserved lemon.

We like this dish because the beetroot adds sweetness, the parsley adds colour and freshness, and the lemon adds salty piquancy, which really transforms bland old couscous into something quite interesting.

Chickpea dip:

1 14 oz can of chickpeas, drained
1 tsp sumac
1 lemon
1 clove garlic
1  tbsp sesame seeds
2 tbsps Olive oil
salt
honey (to taste)

  • Finely chop and crush the garlic. Put it in a saucepan with the  olive oil, sesame seeds and sumac. Warm gently to draw out the flavours, without allowing the garlic to burn.
  • Process the chickpeas as smoothy as possible. Add the warm ingredients from the saucepan, and the juice of the lemon. Process until smooth. Taste and adjust seasoning. I like to add a teaspoon of honey as it gives depth to the natural tartness of the dish. If the mixture is too thick, add boiling water and keep whizzing until it is a nice, dippy texture!

We enjoyed this. Again, it was a mixture of flavours that blasted our tastebuds and felt quite new, although we’ve had them all before in various combinations. It was my first time with ‘sumac’, which was a bit disappointing as it doesn’t have a very pronounced flavour at all. So, if you haven’t got any, you can happily leave it out.

One response to “Minty lamb rissoles, Mediterranean style

  1. Pingback: Recipe-go-round « High & tight in Brixham

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