Lamb Rissoles with Yoghurt Dipping Sauce

February 17, 2012 — Leave a comment

Lamenting Sydney’s ordinary summer on yet another rainy day, I thought I’d cook something up that I associate (in my mind at least), with summer.  Conjuring up visions of hot afternoons waiting for a southerly, bbq’s, and fresh watermelon slices waiting as you finish a swim, I broke out the griddle.

These lamb rissoles are Mediterranean-ish, and can be as hot or mild as you like.  They go well with a full-blown meat-fest bbq as well as a salad…and cos they’re rissoles, you can always knock one off later for a snack!

A good Greek or potato salad goes well with these, but I prefer the meat-fest option with some watermelon on the side…and perhaps a chilled pale ale.


600g lamb mince (if you have beef use smoked paprika)

1x small red capsicum

¼ cup parsley

3x garlic cloves

1x small-med egg

1/2 red onion

1x tsp cumin, oregano, sweet paprika

2x tsp chilli powder

Juice and zest from half a lemon

Olive oil


200g Greek or European Yoghurt

1x clove garlic finely diced

Juice and rind from half a lemon

1x tsp mint, chives, euro parsley

Pinch of salt


Put tray in the oven and pre-reheat to 200 degrees

Drizzle small amount of oil over capsicum

Cook for 20 mins till skin blackens

Place in bowl and cover with cling wrap, rest for 15 mins

Once cool, remove skin, seeds, and finely dice (if you leave pieces too large they  don’t combine as well into the rissole)

Place all ingredients in a large bowl and combine using your hands

With wet hands make patties

Season one side

Cook in griddle on med to high heat, cook approx 4-6 mins per side, seasoning once turned


Total time: 1 hour

Makes: approx 6 rissoles


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