Lamb Rissoles With Bulgur Wheat Salad And Mint Yogu

Name: Lamb Rissoles With Bulgur Wheat Salad And Mint Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g bulgur wheat; ½ tbsp olive oil; 600 g carrots, peeled, halved lengthways and sliced; 1 tsp cumin; 125 g blanched almonds; 250 g yellow cherry tomatoes, halved; 500 g tomatoes, diced; 410 g can chickpeas, drained; 30 g parsley, leaves picked and chopped, reserving a few leaves to garnish; None None Juice of 3 limes; 1 None onion, peeled and finely chopped; 750 g minced lamb; 2 tbsp tomato puree; Pinch None cinnamon; 2 tbsp breadcrumbs; 300 ml Greek yogurt; 4 sprigs mint, leaves picked and chopped, reserving a few leaves to garnish

Servings: persons

400 g bulgur wheat
½ tbsp olive oil
600 g carrots, peeled, halved lengthways and sliced
1 tsp cumin
125 g blanched almonds
250 g yellow cherry tomatoes, halved
500 g tomatoes, diced
410 g can chickpeas, drained
30 g parsley, leaves picked and chopped, reserving a few leaves to garnish
None None Juice of 3 limes
1 None onion, peeled and finely chopped
750 g minced lamb
2 tbsp tomato puree
Pinch None cinnamon
2 tbsp breadcrumbs
300 ml Greek yogurt
4 sprigs mint, leaves picked and chopped, reserving a few leaves to garnish

1
Cook the bulgur wheat according to the package instructions. Drain and rinse in cold water.
2
Heat 2 tbsp of the oil in a saucepan. Add the carrots and cook, stirring, for 5 mins. Add cumin and season to taste. Remove from the pan and set aside to cool.
3
Heat a dry frying pan. Add the almonds and cook, tossing, for 2-3 mins until golden and roasted. Coarsely chop.
4
Mix the tomatoes, carrots, almonds, chickpeas, parsley and bulgur wheat. Drizzle with lime juice and 6 tbsp of the olive oil. Mix well and season to taste.
5
Place the onion in a large bowl with the lamb, tomato puree, cinnamon and breadcrumbs. Season to taste. Knead with wet hands to combine. Divide into 24 pieces and shape into rissoles.
6
Heat the remaining oil in a frying pan, add the rissoles and cook in batches, turning, for 8-10 mins, until cooked through.
7
Mix the yogurt with the chopped mint and garnish with the reserved mint leaves. Serve with the bulgur wheat salad and the rissoles. Garnish with the reserved parsley.

1133

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 400 g bulgur wheat, ½ tbsp olive oil, 600 g carrots, peeled, halved lengthways and sliced, 1 tsp cumin, and more.

Yes, Lamb Rissoles With Bulgur Wheat Salad And Mint Yogurt falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lamb Rissoles With Bulgur Wheat Salad And Mint Yogurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions