I owe the inspiration for this dish to the ever-resourceful Nicola Galloway, who had it published on page 7 of the Christchurch ‘Press’ Life section of Wednesday 1 December 2019.
Ingredients.
250g lamb mince.
½ cup chopped fresh mint.
¼ cup rolled oats.
½ tsp ground cumin.
½ tsp paprika.
Dash cayenne to taste.
Salt to taste.
1 egg, lightly beaten.
Extra oats for rolling.
Method.
Place all the ingredients except the extra oats and mix thoroughly with wet hands. Scatter the extra oats over a cutting board, shape the mixture into 6 flat rissoles about 15mm thick and roll each one in the extra oats to coat. Place on an oiled baking tray and set aside in the refrigerator for an hour or so.
Preheat the oven to 200°C. Drizzle a little extra oil over the rissoles and place in the oven. Bake for 15 minutes, remove, turn the rissoles, and replace in the oven for another 15 minutes. Serve immediately.
Serve on: A bed of couscous with a fresh green salad and a sauce of ½ cup yoghurt mixed with 1 tblsp tahini, 1 tblsp olive oil and 1 garlic clove, crushed.
Yields: 6 rissoles.
Poddimok 