Lamb rissoles with vegetable stacks

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How to make Lamb rissoles with vegetable stacks

  • Yield : 6
  • Prep Time : 0:15
  • Cook Time : 0:20
  • Total Time : 0:35

Ingredients

  • 750g lamb mince
  • 1 cup stale white breadcrumbs
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground coriander
  • 1 egg, lightly beaten
  • 1 tablespoon lemon juice
  • 2 tablespoons finely-chopped fresh mint
  • 1 large red capsicum, cut into 6 pieces
  • 3 (225g) baby zucchini, thickly sliced lengthways into 12 pieces
  • 3 (300g) baby eggplants, thickly sliced lengthways into 12 pieces
  • 2 tablespoons olive oil
  • 250g haloumi, thinly sliced into 12 pieces
  • Tamar Valley Greek Style Yoghurt, to serve
  • Lemon wedges, to serve
  • Lebanese bread rounds, to serve

Method

  • Step 1 Combine mince, breadcrumbs, cinnamon, coriander, egg, lemon juice and mint in a bowl. Season with salt and pepper. Mix well to combine. Using 1/4 cup mixture at a time, roll into 12 rissoles. Flatten rissoles slightly.
  • Step 2 Heat a greased barbecue plate or chargrill on medium heat. Cook rissoles, turning occasionally, for 8 to 10 minutes or until cooked through. Remove to a plate. Cover to keep warm.
  • Step 3 Meanwhile, cook capsicum on barbecue plate or chargrill for 5 minutes each side or until soft. Remove to a plate. Cover to keep warm. Toss zucchini and eggplant in oil. Cook for 2 minutes each side or until almost tender. Add haloumi. Cook for 30 seconds each side. Remove zucchini, eggplant and haloumi to a plate.
  • Step 4 Place 1 piece of capsicum on each plate. Top with 2 slices each of zucchini, eggplant and haloumi. Serve with rissoles, yoghurt, lemon wedges and Lebanese bread pieces.

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