Lamb, Cauliflower & Kale Rissoles

17 Ingredients

Number of servings

1 cup cauliflower
2 small Lebanese cucumbers
1/2 red onion, finely sliced
5milliliter virgin olive oil spray
1 lemon, juiced
1 1/2 cup light Greek-style yoghurt
3 slices mixed grain bread, cubed
1 cup kale
2 cup kale, finely shredded
6tablespoons wholegrain bread crumbs
500grams lamb mince
1 free range egg
100grams slivered almonds
250grams cherry tomatoes, halved
2 cup mixed leaf salad mix
1 clove garlic
1 clove garlic

Nutrition per serving

23% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat oven to 180°C and line a baking tray with baking paper.

Step 2 of 4

Place cauliflower, kale and garlic in a blender and blitz until fine pieces form. Place mixture in a large bowl and add mince, egg and breadcrumbs. Season to taste with pepper and shape mixture into rissoles.

Step 3 of 4

Heat a non-stick frying pan over medium heat. Lightly spray with oil. Add rissoles and cook for 2 minutes on each side or until golden brown. Place rissoles on prepared tray and bake for 10 minutes, or until just cooked through.

Step 4 of 4

Meanwhile, to make the salad, toss together kale, salad leaves, sliced cucumber, onion and tomatoes. To make the dressing, combine yoghurt, garlic and lemon juice. Place salad in serving bowls, top with rissoles, croutons and almonds and drizzle with dressing to serve.