Recipes
Venison Rissoles with a Moroccan spice rub
The rissoles
Combine all rissole ingredients except the Moroccan spices and make into 4 large rissoles (patties) or 12 small ones. Dust with the Moroccan spice rub and cook small rissoles a well oiled hot plate for 3 minutes each side. Cook larger rissoles for longer, making sure they are cooked through.
Chop the deseeded tomatoes finely and place in a large bowl. Grate the cauliflower into the bowl and mix with ½the zest, and all the juice of one lemon. Add the parsley, mint and garlic, then the olive oil. Season with salt and pepper. Allow the Tabouleh to stand for 1 hour before serving.
Cauliflower Tabouleh
Chop the deseeded tomatoes finely and place in a large bowl. Grate the cauliflower into the bowl and mix with ½the zest, and all the juice of one lemon. Add the parsley, mint and garlic, then the olive oil. Season with salt and pepper. Allow the Tabouleh to stand for 1 hour before serving.
To Serve:
Serve with fresh salad and pita bread. A raita sauce goes particularly well with this dish.
Preparation: 1 hour
Time to cook: 10 mins
Cost per serve: $5.25
Ingredients
Rissoles
500g of venison mince
2 cloves of chopped garlic
1Tbsp chopped parsley
1 Tbsp chopped marjoram
1Tbsp dried potato flakes
½ Tbsp lemon zest
1 Tbsp Moroccan spice rub
Tabouleh Ingredients:
½ head of cauliflower
1 lemon
4 large tomatoes (plum) peeled and deseeded
2 Tbsp chopped parsley
1 Tbsp chopped mint
25 ml of olive oil
1 clove crushed garlic
5 wholemeal pita breads (to serve)
Nutrition Information
Energy 1,340KJ
Fat 9.1g
Saturated Fatty Acids 2.6g
Protein 29.0g
Iron 5.6mg
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