Thursday, July 19, 2012

Quinoa Lamb Rissoles

1 pound ground fresh lamb
2 cups cooked quinoa
3 garlic cloves, crushed
1 cup fresh parmesan cheese
2 large eggs
1 large white onion, grated
2/3 cup fresh mint leaves, chopped
2/3 cup fresh parsley, chopped
1 tablespoon whole grain mustard
1 tablespoon mild curry paste
3 tablespoons extra virgin olive oil
Sea salt and black pepper

Combine all the ingredients in a large bowl. Season with sea salt and black pepper.

Divide meat into 12 equal portions and shape into balls. Arrange in a single layer on a prepared baking sheet. Refrigerate for 30 minutes.

Preheat oven to 500 F 

Bake for 15 to 25 minutes or until it's cooked, golden brown, and crispy on top.

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