Tunisian Lamb Rissoles & Roasted Potatoes
with Cucumber Salad & Garlic Yoghurt
These simple rissoles are packed with moisture and flavour by using rich lamb mince and Tunisian seasoning. They’re the perfect little parcels of joy to be savoured with an easy serving of roasted potatoes and a peppery salad.
This recipe is under 650kcal per serving.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
3 clove
garlic
½
lemon
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
lamb mince
1 sachet
Tunisian seasoning
½ packet
fine breadcrumbs
(Contains Gluten(Wheat); May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
cucumber
2
radish
½ head
cos lettuce
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
¼ tsp
salt
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Zest lemon to get a good pinch, then slice into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Set aside.
• In a large bowl, combine lamb mince, Tunisian seasoning, lemon zest, fine breadcrumbs, the egg, salt and the remaining garlic. • Using damp hands, form heaped spoonfuls of the lamb mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Transfer to a plate.
• When the potatoes have 10 minutes remaining, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, then add the honey and turn rissoles to coat.
• While the rissoles are cooking, thinly slice cucumber into half-moons. Thinly slice radish. Shred cos lettuce leaves (see ingredients). • In a second large bowl, combine cos lettuce, cucumber, radish, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide roasted potatoes, Tunisian lamb rissoles and cucumber salad between plates. • Serve with garlic yoghurt and any remaining lemon wedges. Enjoy!