Ingredients
• 650g lamb mince
• 1 egg, lightly beaten
• 1 cup rolled oats
• 1/4 cup roasted capsicum and sweet chilli spread (we used IXL brand)
• olive oil cooking spray
• 400g tabouli (see note)
• 2/3 cup hommus
• Lebanese bread rounds, quartered, to serve
Method
1. Combine mince, egg, oats and capsicum spread in a large bowl. Season with salt and pepper. Using damp hands, mix well to combine. Using 1/4 cup mixture at a time, roll into 12 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.
2. Heat a barbecue plate or chargrill over medium-low heat. Spray both sides of rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through. Remove to a plate. Serve with tabouli, hommus and bread.
