Greek rissoles

Ingredients (serves 4)

• 400g lamb mince
• 1 tablespoons chopped fresh oregano leaves
• 2 teaspoons finely grated lemon rind
• 2 tablespoons sliced black olives, chopped
• 100g Greek feta, cut into 12 cubes
• steamed rice, shredded baby cos lettuce leaves and tzatziki dip, to serve

 

Method

1. Combine mince, oregano, lemon rind, olives, salt and pepper in a large bowl. Using clean hands, shape mixture into 12 balls. Using the palm of your hand, flatten balls. Wrap around feta cubes and shape into 1.5cm-thick rissoles. Place on a plate.
2. Cook rissoles, in a large frying pan sprayed with oil, over medium-high heat, for 3 to 4 minutes each side or until cooked through.
3. Combine rice and lettuce. Serve rissoles with rice mixture and tzatziki.