Lamb, Cauliflower & Kale Rissoles
These rissoles are a continental take on a Kiwi classic. Perfect with a Mediterranean salad and yoghurt dip.
Ingredients
- 1 cup roughly chopped cauliflower
- 1 cup kale leaves
- 500 grams lamb mince
- 2 cloves garlic
- 1 egg
- 6 tablespoons wholegrain bread crumbs
- 1 tablespoons olive oil spray
- 2 cups shredded kale leaves
- 2 cups mixed leaf salad mix
- 2 small lebanese cucumbers
- 1/2 red onion, sliced
- 250 grams cherry tomatoes, halved
- 1 1/2 cups light greek yoghurt
- 1 lemon, juice
- 3 slices mixed grain bread, toasted cubed
- 100 grams slivered almonds
- 1 cup roughly chopped cauliflower
- 1 cup kale leaves
- 500 grams lamb mince
- 2 cloves garlic
- 1 egg
- 6 tablespoons wholegrain bread crumbs
- 1 tablespoons olive oil spray
- 2 cups shredded kale leaves
- 2 cups mixed leaf salad mix
- 2 small lebanese cucumbers
- 1/2 red onion, sliced
- 250 grams cherry tomatoes, halved
- 1 1/2 cups light greek yoghurt
- 1 lemon, juice
- 3 slices mixed grain bread, toasted cubed
- 100 grams slivered almonds
- Step 1 of 4Preheat oven to 180°c and line a baking tray with baking paper.
- Step 2 of 4Place cauliflower, kale and garlic in a blender and blitz until fine pieces form. Place mixture in a large bowl and add mince, egg and breadcrumbs. Season to taste with pepper and shape mixture into rissoles.
- Step 3 of 4Heat a non-stick frying pan over medium heat. Lightly spray with oil. Add rissoles and cook for 2 minutes on each side or until golden brown. Place rissoles on prepared tray and bake for 10 minutes, or until just cooked through.
- Step 4 of 4Meanwhile, to make the salad, toss together kale, salad leaves, sliced cucumber, onion and tomatoes. To make the dressing, combine yoghurt, garlic and lemon juice. Place salad in serving bowls, top with rissoles, croutons and almonds and drizzle with dressing to serve.
Method
- Step 1 of 4Preheat oven to 180°c and line a baking tray with baking paper.
- Step 2 of 4Place cauliflower, kale and garlic in a blender and blitz until fine pieces form. Place mixture in a large bowl and add mince, egg and breadcrumbs. Season to taste with pepper and shape mixture into rissoles.
- Step 3 of 4Heat a non-stick frying pan over medium heat. Lightly spray with oil. Add rissoles and cook for 2 minutes on each side or until golden brown. Place rissoles on prepared tray and bake for 10 minutes, or until just cooked through.
- Step 4 of 4Meanwhile, to make the salad, toss together kale, salad leaves, sliced cucumber, onion and tomatoes. To make the dressing, combine yoghurt, garlic and lemon juice. Place salad in serving bowls, top with rissoles, croutons and almonds and drizzle with dressing to serve.
Nutrition per serving
1860 Kilojoules
Protein29 grams
Fat28 grams
Carbs18 grams
Sugars7 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4Preheat oven to 180°c and line a baking tray with baking paper.
- Step 2 of 4Place cauliflower, kale and garlic in a blender and blitz until fine pieces form. Place mixture in a large bowl and add mince, egg and breadcrumbs. Season to taste with pepper and shape mixture into rissoles.
- Step 3 of 4Heat a non-stick frying pan over medium heat. Lightly spray with oil. Add rissoles and cook for 2 minutes on each side or until golden brown. Place rissoles on prepared tray and bake for 10 minutes, or until just cooked through.
- Step 4 of 4Meanwhile, to make the salad, toss together kale, salad leaves, sliced cucumber, onion and tomatoes. To make the dressing, combine yoghurt, garlic and lemon juice. Place salad in serving bowls, top with rissoles, croutons and almonds and drizzle with dressing to serve.