Lamb Rissoles with Sweet Potato Salad (Printable)
Juicy spiced lamb rissoles paired with vibrant, tangy sweet potato salad for a satisfying meal.
# What You Need:
→ Lamb Rissoles
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→ Sweet Potato Salad
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→ Dressing
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# How-To Steps:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Spread on the tray and roast for 25 minutes, turning halfway, until tender and golden. Set aside to cool slightly.
03 - While the sweet potatoes roast, combine ground lamb, onion, garlic, parsley, cumin, coriander, paprika, egg, breadcrumbs, salt, and pepper in a large bowl. Mix until just combined.
04 - Shape the mixture into 8–10 rissoles (small patties), about 3/4 inch thick.
05 - Heat 2 tbsp olive oil in a large skillet over medium heat. Cook rissoles for 4–5 minutes per side, or until browned and cooked through. Transfer to a plate and keep warm.
06 - In a small bowl, whisk together the dressing ingredients until emulsified.
07 - In a large salad bowl, combine roasted sweet potatoes, baby spinach, red onion, feta, and pumpkin seeds. Drizzle with the dressing and gently toss to coat.
08 - Serve lamb rissoles warm alongside the sweet potato salad.
# Expert Tips:
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- The combination of spiced lamb and sweet, earthy roasted potatoes creates that perfect sweet-savory balance we all crave
- Everything cooks in under an hour but tastes like you spent all afternoon caring about dinner
- The salad holds up beautifully for lunch tomorrow, making it the gift that keeps on giving
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- Letting the rissole mixture rest in the fridge for 15 minutes before shaping helps them hold together much better
- Don't crowd the pan when cooking the rissoles or they'll steam instead of develop that gorgeous crust
- The sweet potatoes are best when they're still slightly warm when tossed with the other ingredients
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- Don't press down on the rissoles with your spatula while cooking—let them develop that crust naturally
- Always taste and adjust the dressing before pouring it over the salad, balancing acid and sweetness to your preference