Indian Lamb Rissoles

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The ingredient of Indian Lamb Rissoles

• 750g lamb mince
• 1 cup fresh white breadcrumbs
• 1 brown onion grated
• 1 lemon rind finely grated juiced
• 1 4 cup mild curry paste
• 1 egg lightly beaten
• 2 3 cup mint leaves finely chopped
• 2 3 cup natural yoghurt
• 1 lebanese cucumber finely diced
• olive oil cooking spray
• 4 naan breads halved
• 100g baby spinach leaves to serve

The Instruction of indian lamb rissoles

• combine mince breadcrumbs onion lemon rind curry paste egg and half the mint in a large bowl season with pepper using clean hands mix until well combined using 1 4 cup mixture at a time roll mixture into 16 balls flatten slightly place rissoles on a plate cover and refrigerate for 30 minutes if time permits
• combine yoghurt cucumber remaining mint and 1 tablespoon lemon juice in a small bowl season with salt and pepper refrigerate until ready to serve
• preheat a greased barbecue plate on medium low heat spray both sides rissoles with oil cook turning occasionally for 12 to 15 minutes or until cooked through transfer to a plate and cover to keep warm
• spray both sides naan with oil barbecue for 1 to 2 minutes each side or until toasted serve rissoles with toasted naan minted yoghurt and spinach

Nutritions of Indian Lamb Rissoles

calories: 851 318 calories
calories: 43 grams fat
calories: 14 grams saturated fat
calories: 57 grams carbohydrates
calories: 17 grams sugar
calories: n a
calories: 56 grams protein
calories: 198 milligrams cholesterol
calories: 987 98 milligrams sodium
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calories: nutritioninformation