Recipes
Venison rissoles with a moroccan spice rub
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 on a well oiled hot plate for 3 minutes each side. Cook larger rissoles for longer, making sure they are cooked through.
Cauliflower tabouleh
Chop the deseeded tomatoes finely and place in a large bowl. Grate the cauliflower into the bowl and mix with ½ the 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 too.
Preparation: 1 hour
Time to cook: 10 mins
Cost per serve: $5.25
Ingredients
Rissoles
500 g venison mince
2 cloves garlic, chopped
1 tbsp parsley, chopped
1 tbsp marjoram, chopped
1 tbsp dried potato flakes
½ tbsp lemon zest
1 tbsp moroccan spice rub
oil
To serve
salad ingredients
5 wholemeal pita breads
raita sauce (optional)
Tabouleh
4 large tomatoes (plum) peeled and deseeded
½ head of cauliflower
1 lemon
2 tbsp parsley, chopped
1 tbsp mint, chopped
1 clove garlic, crushed
25 ml olive oil
salt and pepper
Nutrition information
Energy 1,340KJ
Fat 9.1g
Saturated fatty acids 2.6g
Protein 29.0g
Iron 5.6mg
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