- Masked -

Minted Lamb Rissoles


  • 600g lamb mince
  • 1 red onion, finely chopped
  • 1 carrot, grated
  • 1/3 cup fresh breadcrumbs
  • 1/3 cup chopped mint
  • 1/2 tsp ground cumin
  • 75g greek feta, crumbled
  • salt & cracked black pepper
  • tzatziki, to serve
  • pita bread, to serve
  • greek-style salad, to serve


  • Place the lamb mince in a large bowl with the onion, breadcrumbs, mint, cumin, feta and a generous pinch of salt and pepper. Using your hands mix until fully combined then divide the mixture into 8 portions. Roll each portion into a ball and flatten slightly. Place on a tray, cover and refrigerate for 15 minutes.
  • Heat a large frying pan or grill over medium heat, brushing with a little oil. Cook the rissoles (in batches if necessary) for 3-4 minutes each side until cooked through. Remove and drain on paper towel.
  • Serve rissoles with tzatziki, warm pita bread and a Greek-style salad.
  • NOTE - Try rolling the rissole mixture into smaller meatballs for a great party snack, serve with tomato relish or spicy sauce. Makes approximately 24.