Australian Lamb Rissoles Recipe | myfoodbook

Ingredients

• 1 large (600g) sweet potato, peeled and cut into 3-4cm chunks
• 1 red onion, cut into wedges
• 2 tsp Moroccan seasoning mix
• 3 tbsp olive oil
• 60g baby spinach leaves
• 1 cup coarsely chopped flat leaf parsley leaves
• 2 tbsp lemon juice
• 1 onion, grated
• 2 cloves garlic, crushed
• 1 cup (160g) grated zucchini (approx. 1 large zucchini)
• 1kg organic lamb mince
• 1 tbsp ground cumin
• ⅓ cup (80ml) Rosella Organic Tomato Sauce
• 1 cup (100g) dried breadcrumbs
• 2 eggs
• Salt and pepper to taste
• 2 tbsp olive oil
• Grilled flatbread and extra tomato sauce to serve