LAMB, PEA & RICOTTA RISSOLES

SERVES 4 PREP 10 MINS + CHILLING COOK 10 MINS PER SERVE 1540kj COST $$$

750g minced lamb 200g fresh ricotta 1 cup frozen peas, thawed finely grated zest 1 lemon ¾ cup chopped mint leaves

1 In a large bowl, combine mince, ricotta, peas, lemon zest and mint. Season to taste. 2 Line a tray with baking paper. Form mince mixture into 8 even-sized, slightly flattened patties. Arrange on tray. Chill 15 mins. 3 In a large oiled frying pan, cook rissoles on medium 4-5 mins each side until cooked through. 4 Serve rissoles straight away, accompanied by lemon wedges and a mixed salad (see tip).