Lamb, spinach and tomato rissoles
Savor the flavors of Mediterranean cuisine with this delicious Lamb, Spinach, and Tomato Rissoles recipe. Made with succulent lamb mince, aromatic garlic, fresh spinach, cherry tomatoes, fragrant basil, and scallions, and pan-seared in olive oil for a perfect golden crust. A simple yet delightful dish that's sure to impress!
- 11 Mar 2025
- Cook time 25 min
- Prep time 30 min
- 4 Servings
- 8 Ingredients
Lamb, spinach, and tomato rissoles are a delightful, savory dish that combines tender lamb mince with fresh vegetables and aromatic spices. Perfect for a hearty dinner or a nutritious lunch, these rissoles are packed with flavor and nutrients. Follow this simple recipe to create a meal that will impress your family and friends.
Ingredients:
Instructions:
- Mince the garlic cloves.
- Roughly chop the spinach.
- Finely chop the cherry tomatoes.
- Chop the basil leaves.
- Finely slice the scallions.
- In a large mixing bowl, combine the lamb mince, garlic, spinach, cherry tomatoes, basil leaves, and scallions.
- Add the spice mix and mix thoroughly using your hands until all ingredients are evenly distributed.
- Divide the mixture into equal portions and shape them into small, round rissoles (patties) about 2-3 inches in diameter. Aim for approximately 8 to 10 rissoles, depending on your preferred size.
- Heat the olive oil in a large skillet over medium heat.
- Once the oil is hot, add the rissoles to the skillet. Make sure not to overcrowd the pan; cook them in batches if necessary.
- Cook each rissole for about 3-4 minutes on each side or until they are well browned and cooked through.
- Once cooked, remove the rissoles from the skillet and let them drain on a paper towel to remove any excess oil.
- Serve warm with your favorite sides or a fresh salad.
Tips:
- Choose Quality Lamb: Opt for fresh, high-quality lamb mince for the best flavor and texture.
- Finely Chop Vegetables: Make sure to finely chop the spinach, scallions, and basil leaves. This ensures they blend well with the mince and create a uniform texture in the rissoles.
- Use Fresh Garlic: Fresh garlic cloves add a more robust and authentic flavor compared to pre-minced or powdered garlic.
- Don’t Overmix: When combining the ingredients, mix them just enough to combine. Overmixing can make the rissoles tough.
- Cook Over Medium Heat: Cook the rissoles over medium heat to ensure they are cooked through without burning the outside. This will also help keep them juicy.
- Rest Before Serving: Let the rissoles rest for a couple of minutes after cooking. This allows the juices to redistribute, making them more succulent.
With the right ingredients and a little bit of care, you can whip up these delicious lamb, spinach, and tomato rissoles in no time. Serve them hot, accompanied by a side salad or your favorite dipping sauce, and enjoy a meal that's as nutritious as it is flavorful.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 330kcal | 17% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 2.31g | 1% |
| Fiber 0.65g | 2% |
| Sugar 1.07g | 1% |
| Fat | |
| Fat 30g | 35% |
| Saturated 12g | 40% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 50ug | 6% |
| Choline 80mg | 15% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.27mg | 21% |
| Vitamin B3 7mg | 43% |
| Vitamin B6 0.22mg | 13% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 2.62ug | 109% |
| Vitamin C 7mg | 8% |
| Vitamin E 0.60mg | 4% |
| Vitamin K 80ug | 68% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.14mg | 16% |
| Iron, Fe 2.03mg | 18% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 380mg | 11% |
| Selenium, Se 22ug | 39% |
| Sodium, Na 80mg | 6% |
| Zinc, Zn 3.99mg | 36% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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