Juicy lamb rissoles with Nicoise salad, beans & egg

Prep Time: 10

Cook Time: 15

Total Time: 20

Servings people

Appliance/Function:

Bring a steamer pot of water to a boil. Bring a small pot of water to the boil for the egg. Trim any longer beans in half. Halve the unpeeled potatoes, quartering any large ones. Add the potatoes to the steamer pot of boiling water and cook for 10 mins. Then add the beans to the pot with the potato and cook for a further 2-3 mins until the beans and potato are tender.

Peel and coarsely grate the onion into a large bowl. Add the lamb mince, cornflour, Moroccan seasoning and tomato sauce. Season with salt and pepper. Using damp hands, combine the lamb mixture well, then shape it into small rissoles. Put breadcrumbs on a plate, then roll the rissoles in the crumb, until coated. Heat the first measure of oil in a medium frypan over medium-high heat. Cook the rissoles for 2-3 mins on each side until cooked through.

Cook eggs in the small pot of boiling water for 7 mins, for soft-boiled, or 8 mins, for hard-boiled. Drain, then cool in cold water.

Slice the tomato into quarters. Put red wine vinegar, the second measure of oil and Dijon mustard in a large bowl. Season with salt and pepper and whisk to combine. Then add the potato, beans, tomato and mixed green salad to the dressing and toss to combine. Peel and quarter the eggs.

Divide the juicy lamb rissoles with Nicoise salad and beans between plates. Top with the eggs and sprinkle over olives (if using).