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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/ Serving 4 people
/ Serving 4 people
rustic herb spice blend
oregano citrus spice blend
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!