Lamb rissoles with tomato and butter bean salad
Lamb rissoles with tomato and butter bean salad
Preparation time:
Cooking time:
4 Serves


  • 500g lean lamb mince
  • 2 tblsps dried bread crumbs
  • 1 brown onion, diced
  • ¼ cup parsley, coarsely chopped
  • 1 egg, lightly whisked
  • 2 tsps dried oregano
  • Salt and pepper, to taste
  • Lemon wedges, to serve
  • Bean salad
  • 2 x 425g cans butter beans, rinsed, drained
  • 250g punnet cherry tomatoes, halved
  • 1 small red onion, halved, sliced
  • ¼ cup coriander leaves
  • 1 tblsp olive oil
  1. Method
  2. Notes

  1. Preheat oven to hot (200C). Line a tray with non-stick baking paper. Combine all rissole ingredients in a bowl. Season to taste with salt and pepper. Mix together to combine.
  2. Roll tablespoon measures of mixture into balls. Transfer to prepared tray. Bake for 12 to 15 minutes or until cooked through.
  3. Meanwhile, for bean salad, add beans, tomato, onion, coriander and olive oil in a medium bowl. Toss to combine.
  4. Serve rissoles with bean salad and lemon wedges.

Quantity per serving

Energy (kJ) 1465.23kJ
Protein (g) 35.04g
Total fat (g) 14.69g
- Saturated fat (g) 4.74g
- Carbohydrate (g) 19.85g
Sugars (g) 14.22g
Dietary fibre (g) 7.92g
Sodium (mg) 151.35mg

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