Lamb Rissoles With Vegetable Stacks

The ingredient of Lamb Rissoles With Vegetable Stacks

• 750g lamb mince
• 1 cup stale white breadcrumbs
• 2 teaspoons ground cinnamon
• 2 teaspoons ground coriander
• 1 egg lightly beaten
• 1 tablespoon lemon juice
• 2 tablespoons finely chopped fresh mint
• 1 large red capsicum cut into 6 pieces
• 3 225g baby zucchini thickly sliced lengthways into 12 pieces
• 3 300g baby eggplants thickly sliced lengthways into 12 pieces
• 2 tablespoons olive oil
• 250g haloumi thinly sliced into 12 pieces
• tamar valley greek style yoghurt to serve
• lemon wedges to serve
• lebanese bread rounds to serve

The Instruction of lamb rissoles with vegetable stacks

• combine mince breadcrumbs cinnamon coriander egg lemon juice and mint in a bowl season with salt and pepper mix well to combine using 1 4 cup mixture at a time roll into 12 rissoles flatten rissoles slightly
• heat a greased barbecue plate or chargrill on medium heat cook rissoles turning occasionally for 8 to 10 minutes or until cooked through remove to a plate cover to keep warm
• meanwhile cook capsicum on barbecue plate or chargrill for 5 minutes each side or until soft remove to a plate cover to keep warm toss zucchini and eggplant in oil cook for 2 minutes each side or until almost tender add haloumi cook for 30 seconds each side remove zucchini eggplant and haloumi to a plate
• place 1 piece of capsicum on each plate top with 2 slices each of zucchini eggplant and haloumi serve with rissoles yoghurt lemon wedges and lebanese bread pieces

Nutritions of Lamb Rissoles With Vegetable Stacks

calories: 548 983 calories
calories: 25 7 grams fat
calories: 10 6 grams saturated fat
calories: 34 1 grams carbohydrates
calories: n a
calories: n a
calories: 43 1 grams protein
calories: 143 milligrams cholesterol
calories: 1582 milligrams sodium
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calories: nutritioninformation