Lamb and Feta Rissoles
Savor the irresistible flavors of these Lamb and Feta Rissoles, a Mediterranean-inspired delight perfect for weeknight dinners or casual entertaining. Made with tender ground lamb, creamy crumbled feta, and a medley of fresh herbs like parsley and mint, these rissoles are packed with savory goodness and aromatic spices like cumin and coriander. Lightly pan-fried to golden perfection, they boast a juicy, flavorful interior and a satisfying crisp exterior. Easy to prepare in just over 30 minutes, this recipe is perfect for serving alongside lemon wedges, a refreshing salad, or a dollop of tzatziki for a complete, crowd-pleasing meal. Whether as a main or party appetizer, these lamb and feta rissoles are sure to impress!
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Recipe Information
Ingredients
- 500 g Ground lamb
- 100 g Feta cheese, crumbled
- 50 g Breadcrumbs
- 1 piece Egg, lightly beaten
- 1 piece Red onion, finely chopped
- 2 cloves Garlic, minced
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Fresh mint, chopped
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil, for frying
- 4 pieces Lemon wedges (for serving)
Instructions
In a large mixing bowl, combine the ground lamb, crumbled feta, breadcrumbs, lightly beaten egg, finely chopped red onion, minced garlic, parsley, mint, ground cumin, ground coriander, salt, and black pepper.
Using clean hands, mix the ingredients thoroughly until well combined.
Shape the mixture into small patties (about the size of a golf ball, then flatten slightly) or larger rissoles, depending on your preference. The recipe should yield approximately 10-12 small rissoles.
Heat the olive oil in a large, non-stick frying pan over medium heat.
Add the rissoles to the pan in a single layer, making sure not to overcrowd them. Cook in batches if necessary.
Cook the rissoles for about 5-6 minutes on each side, or until they are golden brown on the outside and fully cooked through. Use a meat thermometer for accuracy; the internal temperature should reach 160°F (71°C).
Once cooked, transfer the rissoles to a plate lined with paper towels to drain any excess oil.
Serve the lamb and feta rissoles warm with lemon wedges on the side for squeezing over the top. They pair well with a fresh salad, pita bread, or a side of tzatziki sauce.
Nutrition Facts
Calories |
2267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.0 g | 199% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 6236 mg | 271% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 13.9 g | ||
| Protein | 153.8 g | 308% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 761 mg | 59% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2327 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
