Veggiesmuggling - Spicy Lamb and Bean Rissoles

Our next win with Veggiesmuggling is Spicy Lamb and Bean Rissoles from (of course) the Vegiesmuggling website.  Miss 4 year old 'just feed me meat' loves these patties. Little does she know they are chock full of veggies *meh, heh, heeeehhhh*  The little one doesn't 'do' tomatoes or cucumber etc so I just let her have the rissoles with mash and some chapatis.  Of course the adults love this recipe too:)

Spicy lamb & bean rissoles (from Vegie Smugglers)

1 tbsp olive oil
1 red onion, diced
1 tsp ground cumin
1 tsp ground coriander
1 cloves garlic, crushed
2 slices multigrain bread
400g can four bean mix, rinsed, drained
1 carrot, peeled, roughly chopped
500g lamb mince
1 egg
2 tbsp vegetable oil, for frying

To serve
Flatbread or burger buns
Cream cheese
Tomato chutney
Cucumber, sliced
Lettuce

Dig out the big food processor to make this recipe quick and easy.

Heat the olive oil in a small frying pan over medium heat. Add the onion and cook for 4-5 minutes until softened. Add the cumin, coriander and garlic and fry another minute. Set aside.

Blitz the bread in the food processor into breadcrumbs. Remove and set aside.

Add the four bean mix and carrot to the food processor and whizz well. Add the onion mixture and lamb and blitz. Add the egg and breadcrumbs and blitz further until combined.

Use wet hands to form 5-6cm rissoles (warning – remove the processor blade before you handle the mixture!). Heat the vegetable oil in a large frying pan over medium heat. Cook the rissoles for 4-5 minutes each side until cooked through.

Spread flatbread with cream cheese and chutney. Top with rissoles, cucumber and lettuce.

MAKES 16 RISSOLES