Lamb, Mint and Couscous Rissoles
2015-07-20
- Yield : 10
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 30m
Lamb, Mint and Couscous Rissoles
These lamb, mint and couscous rissoles are a flavourful, easy to eat finger food. They’re delicious on their own or as a healthy, iron rich and lower salt alternative to processed meats on sandwiches.
Nutrition Note: Introducing a variety of herbs into your child’s diet will help them become accustomed to a wide variety of flavours and reduces the need for added salt and ingredients high in salt when cooking.
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Ingredients
- ¼ cup couscous
- ¼ cup boiling water
- 1½ tbsp olive oil
- 1 small onion, finely chopped
- 1 small garlic glove, crushed
- ½ tsp ground cumin
- 500g lamb mince
- 1 egg lightly beaten
- 2-3 tbsp finely chopped mint
Method
Step 1
Place the couscous in a small bowl, pour over the boiling water, cover, leave to stand for 5 minutes then fluff with a fork. -
Step 2
Heat 2 tsp of olive oil in a frying pan over medium-high heat. Add the onion and cook for 2-3 minutes or until soft. Add the garlic and onion and cook for a further minute. Transfer to a large mixing bowl and leave to cook slightly. -
Step 3
Add the couscous, lamb mince, egg and mint to the bowl and use your hands to mix well to combine. -
Step 4
Heat the remaining oil in the frying pan over medium heat. Cook the rissoles in batches for 3-4 minutes each side or until cooked through. -
Step 5
Serve alongside salad or steamed vegetables or as a buger. Hummus is a perfect match with these rissoles as a spread on the burger bun or simply for kids who love to dip. -
Step 6
Storage: store leftover cooked rissoles in the fridge for 1-2 days or in the freezer for up to 1-2 months. Uncooked rissoles can be frozen in individual portions for up to 1-2 months. -
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posted by Skye Cameron on July 29, 2015
Hi there,
Just want to clarify amount of couscous used in this recipe? Is it 11/4 cup or just 1/4 cup?
Ps I’m loving your finger food recipes for my 10mth old! Life savers
posted by Jess on July 29, 2015
Hi Skye, it’s 1/4 cup. thank you – will update the recipe. Thank you for the lovely feedback too. Enjoy, jx
posted by Brooke on August 16, 2015
Fantastic recipe! Enjoyed by my 6 month old, 2 1/2 year old, and my husband and myself. Total winner!
posted by Kate on August 19, 2015
Hi, could these be baked instead of fried? I was going to try 20min in the oven, turning half way?
posted by Jess on August 19, 2015
Yes, of course – that should work out great. Enjoy, Jx
posted by Sarah on August 19, 2015
So delicious! I loved them and so did my little boy, I’ve put them in the freezer for an easy lunch. Thanks!
posted by Aiya on August 21, 2015
These were delicious! Not sure who loved these more… baby or hubby!! Thankfully I froze a batch also.
posted by Greer on September 18, 2015
Hello! Just wondering if the cumin goes in the pan with the onion and garlic or in the mince mix? Thanks 🙂
posted by Gem on November 21, 2015
What can I use as a substitute for egg as the binder? My son is allergic but I want to be able to give him more exciting finger food that vegetable sticks or sweet potato wedges!
posted by Sass on February 13, 2016
Hi there – can’t wait to try this. Just wondering: the recipe says to cook the onion and then cook the garlic and onion.. Is the second ‘onion’ supposed to be another ingredient?
Also will this crumble enough to give to an 8 month old as finger food?
Many thanks, S
posted by loz on July 27, 2016
please proof read this recipe…1 1/2 tbsp of oil or 2 tsp of oil?
“Add the onion and cook for 2-3 minutes or until soft. Add the garlic and onion and cook for a further minute.”
“Serve alongside salad or steamed vegetables or as a buger”
posted by Amy on August 17, 2016
These are delish! I made them tonight for my 12 month old’s dinner and he loved them! I added grated carrot, chopped up mushroom, shredded spinach and peas and corn just to make it more of a complete meal for those nights I don’t make a side dish for him. Oh and an extra egg to help bind all the extra ingredients.