Name: Lamb and dukkah rissoles with tahini yoghurt recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: middle eastern
Ingredients: 500g lamb mince; 3/4 cup fresh breadcrumbs; 1 egg, lightly beaten; 1/4 cup pistachio dukkah; 1 garlic clove, crushed; 1/4 cup extra virgin olive oil; Lemon wedges, to serve; 1 cup couscous; 1 cup shredded carrot (see note); 1 cup boiling water; 1 tbs extra virgin olive oil; 3 red radishes, trimmed, thinly sliced; 1/2 cup fresh coriander sprigs; 1/3 cup sliced green olives; 2/3 cup plain Greek-style yoghurt; 1/4 cup tahini; 2 tablespoons lemon juice; 1 tablespoon warm water

by Super Food Ideas Last updated on 09/02/2020

For an exciting dinner, try these flavour-packed lamb and dukkah rissoles, served with carrot couscous and a dollop of tahini yoghurt. - Super Food Ideas

Ingredients

500g lamb mince
3/4 cup fresh breadcrumbs
1 egg, lightly beaten
1/4 cup pistachio dukkah
1 garlic clove, crushed
1/4 cup extra virgin olive oil
Lemon wedges, to serve

Carrot couscous

1 cup couscous
1 cup shredded carrot (see note)
1 cup boiling water
1 tbs extra virgin olive oil
3 red radishes, trimmed, thinly sliced
1/2 cup fresh coriander sprigs
1/3 cup sliced green olives

Tahini Yoghurt

2/3 cup plain Greek-style yoghurt
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon warm water

Method

Step 1

Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper.
Step 2

Place mince, breadcrumbs, egg, dukkah and garlic in a large bowl. Season with salt and pepper. Using hands, mix well. Shape into 8 rissoles.
Step 3

Heat oil in a large frying pan over medium-high heat. Cook rissoles, in batches, for 2 minutes each side or until browned. Transfer to prepared tray. Bake for 10 minutes or until cooked through.
Step 4

Meanwhile, makecarrot couscous - Place couscous and carrot in a large heatproof bowl. Pour over boiling water. Add oil. Stir to combine. Cover. Set aside for 5 minutes or until water is absorbed. Fluff with a fork to separate grains. Add radish, coriander and olives. Season with salt and pepper. Toss to combine.
Step 5

Then, make tahini yoghurt - Whisk all ingredients together in a jug. Season with salt and pepper. Serve rissoles with couscous, yoghurt and lemon wedges.

Recipe Notes

from Australia’s Best Recipes team

Cook’s note Shredded carrot is available in the fruit and vegetable section of major supermarkets. Replace with 1 coarsely grated carrot, if preferred.