Friday, September 17, 2010

Moroccan rissoles with minted cucumber salad recipe

The Falafel Recipes Kitchen (The home of Falafel & Middle Eastern Food recipes) invites you to try Moroccan rissoles with minted cucumber salad  recipe. Enjoy cooking delicious Middle Eastern food and learn how to make Moroccan rissoles with minted cucumber salad.

Make Monday-night cooking fun - get the kids to help you mix and roll these tasty rissoles, then eat them with soft flat bread.

Cooking Time 30 minutes

Ingredients (serves 4)
500g lean lamb mince
1 zucchini, coarsely grated, excess moisture removed
1 brown onion, coarsely grated
1 garlic clove, crushed
2 tbs currants
2 tsp Woolworths Select Moroccan Seasoning
1/4 cup fresh coriander leaves, chopped
1 egg, lightly whisked
2 tbs vegetable oil
2 Lebanese cucumbers, ends trimmed, thinly sliced diagonally
1 small red onion, halved, thinly sliced
2 tbs mint sauce
70g (1/4 cup) natural yoghurt
1/4 cup fresh coriander leaves, extra
4 pieces Lebanese bread

1. Place mince, zucchini, onion, garlic, currants, seasoning, coriander and egg in a large bowl. Season with salt and pepper. Use your hands to mix until well combined. Divide into 8 equal portions. Shape each portion into a patty.

2. Heat the oil in a large non-stick frying pan over medium heat. Add half the patties and cook for 5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Repeat with the remaining patties, reheating the pan between batches.

3. Meanwhile, combine the cucumber, onion, mint sauce, yoghurt and extra coriander in a bowl. Serve the rissoles with the cucumber salad and bread.

Cook's tip: To remove excess moisture from the zucchini, use your hands to squeeze the grated zucchini over a bowl.

Serving tip: For a different way to serve, divide rissoles and salad among the Lebanese bread and roll up to enclose.
Good Taste - March 2009, Page 29 - Recipe by Heidi Flett 

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