Adam Liaw’s lamb rissoles with beetroot yoghurt

Name: Adam Liaw’s lamb rissoles with beetroot yoghurt
Cook time: 1 h
Yield: 4
Cuisine: Middle Eastern,Modern Australian
Ingredients: 1 brown onion, grated; 1 zucchini, grated; 3 garlic cloves, minced; 500g lamb mince; ½ cup fresh breadcrumbs; 1 egg; ½ tsp curry powder; ¼ cup roughly chopped parsley, plus extra to serve; ¼ cup olive oil; 2-4 pita, to serve; lemon wedges, to serve

Adam Liaw

September 26, 2023

Lamb rissoles with beetroot yoghurt.William Meppem.

easyTime:30 mins - 1 hourServes:4

Rissoles have fallen out of favour in recent years. These are given an update by being served with a flavourful beetroot yoghurt.

Ingredients

1 brown onion, grated
1 zucchini, grated
3 garlic cloves, minced
500g lamb mince
½ cup fresh breadcrumbs
1 egg
½ tsp curry powder
¼ cup roughly chopped parsley, plus extra to serve
¼ cup olive oil
2-4 pita, to serve
lemon wedges, to serve

BEETROOT YOGHURT

500g raw beetroot
juice of ½ lemon
300ml thick yoghurt
3 spring onions
¼ cup roughly chopped parsley

Method

Step 1
To make the yoghurt, place the beetroot into a saucepan of cold, salted water and bring to a simmer. Simmer for 30 minutes, then drain and rub off the skins. Dice the beetroot into half-centimetre cubes and place them in
a bowl. Squeeze over the lemon juice and season well with salt and pepper. Refrigerate until cool, then mix through the yoghurt, spring onions and parsley.
Step 2
For the rissoles, combine the onion, zucchini, garlic, lamb, breadcrumbs, egg, curry powder, parsley and 1 teaspoon of salt and mix well, stirring in one direction to combine. Divide into 12 equal portions and shape into flat discs about 2 centimetres thick. Refrigerate until ready to cook.
Step 3
Heat a large frypan over medium heat and add the olive oil. Fry the rissoles in batches for about 4 minutes on each side until cooked through.
Step 4
Toast the pita in a dry frypan and cut into wedges. Spread a serving plate with the yoghurt and arrange the rissoles on top. Scatter with parsley, season with salt and pepper and serve with lemon wedges and the pita.