750g lamb mince
1 cup fresh white breadcrumbs
1 brown onion, grated
1 lemon, rind finely grated, juiced
1/4 cup mild curry paste
1 egg, lightly beaten
2/3 cup mint leaves, finely chopped
2/3 cup thick, natural yoghurt
1 Lebanese cucumber, finely diced
olive oil cooking spray
4 naan breads, halved
100g baby spinach leaves, to serve
Combine mince, breadcrumbs, onion, lemon rind, curry paste, egg and half the mint in a large bowl. Season with pepper. Using clean hands, mix until well combined. Using 1/4 cup mixture at a time, roll mixture into 16 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.
Combine yoghurt, cucumber, remaining mint and 1 tablespoon lemon juice in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
Preheat a greased barbecue plate on medium-low heat. Spray both sides rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through. Transfer to a plate and cover to keep warm.
Spray both sides naan with oil. Barbecue for 1 to 2 minutes each side or until toasted. Serve rissoles with toasted naan, minted yoghurt and spinach.
Super Food Ideas - February 2007
Recipe by Jenny Fanshaw