Jumat, 15 Februari 2013

Photo: Moroccan rissoles recipe
Moroccan Rissoles Recipe

Ingredients (serves 4)

400g lamb mince
1 long red chilli, deseeded, finely chopped
2 teaspoons finely grated lemon rind
3 teaspoons Moroccan seasoning
2 garlic cloves, crushed
1/4 cup finely chopped fresh flat-leaf parsley leaves
yoghurt, lemon wedges and fresh mint leaves, to serve
Lemon and currant couscous
1 1/3 cups couscous
2 tablespoons currants
1 1/3 cups boiling water
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
1/2 cup finely chopped fresh mint leaves

Method

Make lemon and currant couscous: Place couscous and currants in a heatproof bowl. Add water. Cover and stand for 5 minutes. Add lemon rind, lemon juice and mint. Stir with a fork to separate grains.

Combine mince, chilli, lemon rind, seasoning, garlic and parsley in a large bowl. Using clean hands, shape mixture into four 2cm-thick rissoles. Place on a plate.

Cook rissoles in a large frying pan sprayed with oil, over mdium-high heat, for 3 to 5 minutes each side or until cooked through.

Serve rissoles with couscous, yoghurt, lemon and mint.

Source
Super Food Ideas - March 2008, Page 51
Recipe by Liz Macri


Save and share Moroccan rissoles recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

0 komentar:

Posting Komentar

Popular Link