Lamb Rissoles Sweet Potato Salad (Printable)

Juicy spiced lamb rissoles with roasted sweet potato, spinach, feta, and honey mustard dressing. Ready in under an hour.

# What You'll Need:

→ Lamb Rissoles

01 - 1.1 pounds ground lamb
02 - 1 small onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1/4 cup fresh parsley, chopped
05 - 1 teaspoon ground cumin
06 - 1 teaspoon ground coriander
07 - 1/2 teaspoon smoked paprika
08 - 1 large egg
09 - 1/2 cup breadcrumbs
10 - Salt and black pepper to taste
11 - 2 tablespoons olive oil

→ Sweet Potato Salad

12 - 2 large sweet potatoes, peeled and cut into 3/4-inch cubes
13 - 1 tablespoon olive oil
14 - 3.5 ounces baby spinach
15 - 1/2 small red onion, thinly sliced
16 - 2.8 ounces feta cheese, crumbled
17 - 1/4 cup roasted pumpkin seeds

→ Dressing

18 - 2 tablespoons extra virgin olive oil
19 - 1 tablespoon lemon juice
20 - 1 teaspoon Dijon mustard
21 - 1 teaspoon honey
22 - Salt and black pepper to taste

# How-to Steps:

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 evenly on prepared baking sheet. Roast for 25 minutes, turning halfway through, until tender and golden brown. 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 mixing bowl. Mix until just combined, being careful not to overwork the meat.
04 - Form the mixture into 8 to 10 patties, approximately 3/4-inch thick.
05 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook rissoles for 4 to 5 minutes per side until well-browned and cooked through. Transfer to a plate and tent with foil to keep warm.
06 - Whisk together extra virgin olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
07 - Combine roasted sweet potatoes, baby spinach, red onion, feta cheese, and pumpkin seeds in a large salad bowl. Drizzle with dressing and toss gently to coat evenly.
08 - Plate lamb rissoles alongside sweet potato salad and serve immediately while rissoles are still warm.

# Expert Pointers:

01 -
  • The spiced lamb patties stay incredibly juicy while developing this gorgeous caramelized crust that makes them impossible to resist
  • Warm roasted sweet potatoes against crisp spinach and creamy feta creates this perfect contrast of textures and temperatures in every bite
  • The whole dish comes together in under an hour but tastes like you spent all day planning it
02 -
  • Dont press down on the rissoles while they cook or youll lose all those precious juices that keep them moist
  • Let the roasted sweet potatoes cool for just a few minutes before tossing with the dressing or the spinach will wilt too much
  • The dressing can be made up to 2 days ahead and kept in the fridge just give it a good whisk before using
03 -
  • Mix the lamb mixture with your hands for the best texture you can feel when everything is just combined without overworking it
  • Wet your hands slightly before shaping the rissoles to prevent the mixture from sticking
  • Let the formed rissoles rest for 10 minutes before cooking this helps them hold their shape better

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