| Prep Time | 15 Minutes |
| Cook Time | 15 Minutes |
| Servings | Serves |
Ingredients
- 750 grams Lamb Mince
- 8 cloves Garlic Cloves minced
- 2 teaspoons Ground Turmeric
- 2 teaspoons Ground Cumin
- 1 teaspoon Ground Coriander
- 2 teaspoons Ground Sumac
- 2 Egg Yolks
- Sea-salt Flakes and Ground Black Pepper to season
- 1 cup Breadcrumbs
- 4 Carrots peeled and coarsely grated
- 400 grams Chickpeas drained
- ½ cup Currants
- ½ cup Flaked Almonds toasted
- 4 Green Shallots very finely sliced
- ½ bunch Mint Leaves plus extra, to garnish
- 2 Lemons Finely grated Zest and juice of 2, plus extra cheeks, to serve
- ¼ cup Extra Virgin Olive Oil
- Pita Bread and Yoghurt to serve
Ingredients
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Instructions
- Combine mince, garlic, spices and egg yolks in a bowl, mix thoroughly, then season generously. Add breadcrumbs, then mix again. Set aside for 5 minutes, then divide into 12 oval-shaped rissoles.
- Put carrot, chickpeas, currants, almonds, sliced shallots and mint in a large bowl. Mix well, then add zest, juice and half of the oil.
- Drizzle rissoles with remaining oil. Cook on a moderate barbecue flat plate for 15 minutes, turning several times. Serve with salad, pita, yoghurt, extra mint and lemon cheeks.
Recipe Notes
CREDIT : https://www.bhg.com.au/recipe/food/fast-ed-garlic-sumac-lamb-rissoles/
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