Name: Garlic and sumac lamb rissoles with carrot and chickpea salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
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

Garlic and sumac lamb rissoles with carrot and chickpea salad

Moroccan-inspired and totally moreish.

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Serves 4

Prep

15M

Cook

15M

Total

30M

Skip to Recipe

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

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.

Fast Ed Chef

'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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Ingredients

Method

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