Lamb and parsley rissoles with beetroot salad

Instructions

1 Heat a large non-stick frying pan over a medium heat and spray with oil. Add onion to pan. Cook, stirring occasionally, for about 2 minutes or until soft. Sprinkle cumin over. Add 1 crushed garlic clove and cook, stirring, for 30 seconds or until fragrant. Remove from heat. Set aside for 5 minutes to cool.

2 Use hands to combine onion mixture, mince, egg white and parsley in a large glass bowl. Divide mixture into 8 equal portions. Shape each portion into a patty. Place on a plate. Cover with plastic wrap and place in the fridge for 15 minutes to allow the flavours to develop.

3 Meanwhile, in a small bowl combine yoghurt and remaining crushed garlic clove and set aside.

4 Heat a clean, large non-stick frying pan over a medium-high heat. Spray patties all over with oil. Place 4 in pan and cook for 3 minutes each side or until browned and cooked through. Transfer to a plate and cover with foil to keep warm. Reheat pan and cook the remaining patties.

5 Arrange rocket, beetroot and radishes on serving plates. Drizzle with yoghurt mixture. Top with patties. Serve with lemon wedges.