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.