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Moroccan rissoles with minted cucumber salad


  • 500g lean lamb mince
  • 1 zucchini, coarsely grated, excess moisture removed
  • 1 brown onion, coarsely grated
  • 1 garlic clove, crushed
  • 2 tablespoons currants
  • 2 teaspoons Moroccan Seasoning
  • 1/4 cup fresh coriander leaves, chopped
  • 1 egg, lightly whisked
  • 2 tablespoons vegetable oil
  • 2 Lebanese cucumbers, ends trimmed, thinly sliced diagonally
  • 1 small red onion, halved, thinly sliced
  • 2 tablespoons mint sauce
  • 70g (1/4 cup) natural yoghurt
  • 1/4 cup fresh coriander leaves, extra
  • 4 pieces Lebanese bread


  • Step 1 - Place mince, zucchini, onion, garlic, currants, seasoning, coriander and egg in a large bowl. Season with salt and pepper. Use your hands to mix until well combined. Divide into 8 equal portions. Shape each portion into a patty.
  • Step 2 - Heat the oil in a large non-stick frying pan over medium heat. Add half the patties and cook for 5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Repeat with the remaining patties, reheating the pan between batches.
  • Step 3 - Meanwhile, combine the cucumber, onion, mint sauce, yoghurt and extra coriander in a bowl. Serve the rissoles with the cucumber salad and bread.

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