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.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/adam-liaw-s-lamb-rissoles-with-beetroot-yoghurt-20230925-p5e7hi.html