Moroccan Lamb Rissoles with Cucumber Salad

Serves: 2 | Preparation Time: 20 min


  • 400 Gram lamb mince (ask your local butcher for his best)
  • 1 egg, beaten
  • 0.5 Cup rolled oats
  • 1  roasted/fried capsicum, diced
  • 1 tbsp tomato paste
  • olive oil
  • 0.25 Cup ricotta
  • 200g tzatziki, to serve
  • Unit flat bread, for two
  • 2 tsp moroccan spice
  • cucumber, sliced
  • rocket leaves to serve
  • lemon juice


You can make your own Moroccan spice - grind up your own cumin, cinnamon quill, dry chilli flakes, garlic & sugar. About ¼ tsp of each but you can play around with it with the flavours you like more. Taste the dry mix before adding garlic to get a feel for it.

Combine all ingredients in bowl and roll into 6 balls, place on a tray. Have some warm water to dip your hands in this helps to get an even finish to your patties.

With a flat hand lightly press the balls to form patties and rest in the fridge for half an hour. This will help them to keep their shape during cooking. On a medium heat the oil in pan and cook patties for about 15 minutes turning occasionally.

Salad - Combine lemon juice, sugar, oil and seasoning in bowl and whisk to form a dressing.
Toss cucumber and rocket in dressing and plate. Add the rissoles and spoon out some tzatziki and enjoy with warm flatbread.