HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGreek Style Lamb Rissoles
Greek-Style Lamb Rissoles

Greek-Style Lamb Rissoles

with Pita Salad & Tzatziki

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Lamb mince is so rich and flavourful; it really ups the ante when it comes to rissoles. Inspired by Grecian eating at its best, this dish is part traditional fare with tzatziki, part modern innovation with herbed pita strips, crunchy and tasty in equal measure.


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Preparation Time30 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 clove


1 bunch


2 unit

roma tomato

1 bag

cos lettuce

4 unit

pita pockets


2 sachet

rustic herb spice blend

1 tub

Greek-style yoghurt


1 unit


1 unit


1 packet

lamb mince

2 sachet

oregano citrus spice blend

½ packet

fine breadcrumbs


Not included in your delivery

olive oil

1 unit



½ tsp


1 tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2060 kJ
Fat18.8 g
of which saturates7.2 g
Carbohydrate34.7 g
of which sugars9.1 g
Dietary Fibre0 g
Protein41.8 g
Cholesterol0 mg
Sodium561 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Garlic Press
Small Bowl
Large Bowl
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Peel and crush the garlic. Finely chop the parsley. Thinly slice the Roma tomato into half-moons. Shred the cos lettuce. Cut the pita pockets into 2 cm strips. TIP: Halve any long ones so they're easier to eat! Arrange in a single layer over two oven trays lined with baking paper. Drizzle with olive oil, sprinkle over the rustic herb spice blend and season with salt and pepper. Bake for 5 minutes or until golden. Set aside.


While the pita chips are baking, place the Greek yoghurt in a small bowl. Grate the cucumber, squeeze out the excess liquid over the sink and add to the yoghurt. Juice the lemon. Add 2 tsp of lemon juice to the yoghurt. Season with salt and pepper, drizzle with olive oil and mix to combine. Set aside.


In a large bowl, place the lamb mince, garlic, parsley, oregano citrus spice blend, fine breadcrumbs (see ingredients list), egg, salt (see ingredients list) and a good pinch of pepper. Mix to combine. Take 2 tbs of the mixture and roll into a rissole about 2 cm thick. Place on a plate and repeat with the remaining mixture. TIP: You should get 2-3 rissoles per person.


Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the rissoles and cook for 4-5 minutes on each side, or until browned all over and cooked through. TIP: If your pan is getting crowded, cook in batches for the best results!


In a medium bowl, combine the honey, 2 tsp of lemon juice and 1 tbs of olive oil. Add the cos lettuce, Roma tomato and 1/2 the herbed pita strips and toss to combine. TIP: Toss the salad just before serving to keep the leaves and pita crisp.


Divide the Greek rissoles and herbed pita salad between plates. Serve with the remaining pita strips, tzatziki and remaining lemon wedges .

TIP: For kids, follow our serving suggestion in the main photo!