Adam Liaw’s lamb rissoles with beetroot yoghurt
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.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
Similar Recipes
More by Adam Liaw
Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/adam-liaw-s-lamb-rissoles-with-beetroot-yoghurt-20230925-p5e7hi.html