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| Photo: 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
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