Morrocan Lamb Rissoles

500g lamb mince
3/4 tsp ground cumin
1 tsp ground coriander
1 small white onion, coarsely grated
1/3 cup finely chopped Continental parsley
Salt & ground black pepper, to taste
1-2 tbs olive oil
2 garlic cloves, crushed
1 400g can peeled whole tomatoes, undrained, chopped
1 tbs fresh lemon juice

MethodCombine mince, 1/2 tsp of the cumin, coriander, onion, 2 tbs of the chopped parsley, salt and pepper in a bowl and mix thoroughly. Roll mixture into small balls about the size of walnuts. Heat olive oil in a large frying pan over medium heat. Add the meatballs and cook, turning often, for 2-3 minutes or until browned (cook in 2 batches if needed). Drain on paper towel.

Remove excess oil from pan. Add garlic and cook for 30 seconds. Add undrained tomatoes, remaining cumin and salt and pepper to taste.

Bring mixture to the boil and simmer for 2 minutes. Return meatballs to pan, cover and cook for 4-5 minutes or until meatballs are cooked to your liking.

Stir lemon juice and remaining 2 tbs parsley through the meatball and tomato mixture.

These are great hot or cold as your protein serve in any meal or snack. Remember to weigh the first few rissoles and make them in a size that suits your required protein serve size. Don't get carried away and eat too many, but make a batch big enough to have left overs for the next day or two.