Old favourite never fails to delight at parties
INGREDIENTS: 500g lamb mince 1 small onion finely diced ½ cup breadcrumbs ¼ cup diced sweet chargrilled capsicum ◗1 egg 1 clove garlic finely chopped 1 tsp ground cumin ¼ bunch fresh mint, finely chopped (keep some for garnish) spray oil for cooking
METHOD: Place the mince, onion, breadcrumbs, mint, garlic and cumin in a bowl and combine season with salt and pepper.
Divide mince mixture into six portions and shape each portion into a patty.
Heat 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.