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Garlic and sumac lamb rissoles with carrot and chickpea salad

Moroccan-inspired and totally moreish. - by Fast Ed
  • 23 Jun 2022
Prep: 15 Minutes - Cook: 15 Minutes - Serves 4
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Fast Ed’s cooking one of his all-time favourite recipes and it’s full of summer flavours. His Moroccan-inspired rissoles can be made using pork, chicken or beef mince and they’re the perfect served with a carrot, chickpea and mint salad and enjoyed outside in the sun.

Ingredients

750g lamb mince

8 cloves garlic, minced

2 tsp ground turmeric

2 tsp ground cumin

1 tsp ground coriander

2 tsp ground sumac

2 free-range egg yolks

Sea-salt flakes and freshly ground black pepper, to season

1 cup breadcrumbs

4 large carrots, peeled and coarsely grated

400g can chickpeas, drained

½ cup currants

½ cup flaked almonds, toasted

4 green shallots, very finely sliced

½ bunch mint leaves, plus extra, to garnish

Finely grated zest and juice of 2 lemons, plus extra cheeks, to serve

¼ cup extra virgin olive oil

Pita bread and yoghurt, to serve

Method

  1. 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.

  2. Put carrot, chickpeas, currants, almonds, sliced shallots and mint in a large bowl. Mix well, then add zest, juice and half of the oil. 

  3. 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.

Lamb rissoles
Rob Palmer
  • Food
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  • TV Recipes
  • Lamb Recipes
  • Lunch Recipes
Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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