Adam Liaw’s lamb rissoles with beetroot yoghurt

Ingredients

• 1 brown onion, grated

• 1 zucchini, grated

• 3 garlic cloves, minced

• 500g lamb mince

• ½ cup fresh breadcrumbs

• 1 egg

• ½ tsp curry powder

• ¼ cup roughly chopped parsley, plus extra to serve

• ¼ cup olive oil

• 2-4 pita, to serve

• lemon wedges, to serve

BEETROOT YOGHURT

• 500g raw beetroot

• juice of ½ lemon

• 300ml thick yoghurt

• 3 spring onions

• ¼ cup roughly chopped parsley

Method

1. Step 1

   To make the yoghurt, place the beetroot into a saucepan of cold, salted water and bring to a simmer. Simmer for 30 minutes, then drain and rub off the skins. Dice the beetroot into half-centimetre cubes and place them in
   a bowl. Squeeze over the lemon juice and season well with salt and pepper. Refrigerate until cool, then mix through the yoghurt, spring onions and parsley.

2. Step 2

   For the rissoles, combine the onion, zucchini, garlic, lamb, breadcrumbs, egg, curry powder, parsley and 1 teaspoon of salt and mix well, stirring in one direction to combine. Divide into 12 equal portions and shape into flat discs about 2 centimetres thick. Refrigerate until ready to cook.

3. Step 3

   Heat a large frypan over medium heat and add the olive oil. Fry the rissoles in batches for about 4 minutes on each side until cooked through.

4. Step 4

   Toast the pita in a dry frypan and cut into wedges. Spread a serving plate with the yoghurt and arrange the rissoles on top. Scatter with parsley, season with salt and pepper and serve with lemon wedges and the pita.