Lamb rissoles with tabouli and hommus

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How to make Lamb rissoles with tabouli and hommus

  • Yield : 4
  • Prep Time : 0:45
  • Cook Time : 0:15
  • Total Time : 1:00

Ingredients

  • 650g lamb mince
  • 1 egg, lightly beaten
  • 1 cup rolled oats
  • 1/4 cup roasted capsicum and sweet chilli spread (we used IXL brand)
  • olive oil cooking spray
  • 400g tabouli (see note)
  • 2/3 cup hommus
  • Lebanese bread rounds, quartered, to serve

Method

  • Step 1 Combine mince, egg, oats and capsicum spread in a large bowl. Season with salt and pepper. Using damp hands, mix well to combine. Using 1/4 cup mixture at a time, roll into 12 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.
  • Step 2 Heat a barbecue plate or chargrill over medium-low heat. Spray both sides of rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through. Remove to a plate. Serve with tabouli, hommus and bread.

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