Lamb, Pine Nut & Parsley Rissoles

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Great for the whole family
Preparation time20 minutes
Cooking time10 minutes


  • 800g lamb mince
  • 1 x 50g pkt pine nuts, toasted
  • ½ cup chopped fresh flat-leaf parsley
  • 1 egg, lightly beaten
  • 1 long fresh red chilli, finely chopped
  • 2 garlic cloves, crushed
  • 600g butternut pumpkin, peeled, halved, deseeded, cut into 1cm cubes
  • 60g baby rocket
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 3 teaspoons seeded mustard
  • Lemon wedges, to serve


  1. Combine the lamb, pine nuts, parsley, egg, chilli and garlic in a large glass bowl. Season with salt and freshly ground black pepper. Divide mixture into twelve equal portions. Shape each portion into a patty. Place on prepared tray. Cover with plastic wrap and place in the fridge for 1-2 hours to chill and flavours develop.
  2. Meanwhile, microwave pumpkin until tender. Set aside for 10 minutes to cool. Combine oil, juice and mustard in a small bowl. Add rocket and oil mixture to pumpkin. Season with salt and gently toss to combine.
  3. Preheat barbecue plate until hot. Add patties and flatten slightly with a non-stick spatula. Cook patties for 4 minutes each side or until brown and cooked.
  4. Serve patties with pumpkin salad and lemon wedges.

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