Lamb Rissoles Sweet Potato Salad (Printable Version)
Tender lamb patties with aromatic spices paired with roasted sweet potato salad, feta, and fresh spinach for a complete satisfying meal.
# What You Need:
→ Lamb Rissoles
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→ Sweet Potato Salad
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→ Dressing
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# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread on prepared baking sheet and roast for 25 minutes, turning halfway through, until tender and golden. Set aside to cool slightly.
03 - While sweet potatoes roast, combine ground lamb, onion, garlic, parsley, cumin, coriander, paprika, egg, breadcrumbs, salt, and pepper in a large bowl. Mix until just combined.
04 - Form mixture into 8-10 rissoles, approximately 3/4-inch thick.
05 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook rissoles for 4-5 minutes per side until browned and cooked through. Transfer to a plate and keep warm.
06 - In a small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
07 - In a large salad bowl, combine roasted sweet potatoes, baby spinach, red onion, feta cheese, and pumpkin seeds. Drizzle with dressing and toss gently to coat.
08 - Serve lamb rissoles warm alongside the sweet potato salad.
# Expert Advice:
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- The warm spices transform ordinary ground lamb into something memorable without requiring fancy techniques
- Sweet potatoes roasting while you shape the rissoles means everything comes together effortlessly
- This meal somehow feels both comforting and light, perfect for any season
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- Overmixing the meat mixture makes tough rissoles, so stop as soon as everything is combined
- Letting the roasted sweet potatoes cool for even five minutes prevents them from turning the spinach soggy
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- Do not press down on the rissoles while they cook or you will lose those precious juices
- Warming your serving plates keeps everything at the perfect temperature