Savoury Oats Recipes
Lamb & Oat Rissoles with Tahini Sauce & Beetroot Salad
30 minutes
Makes 4
Ingredients
- 80g Whites Organic Jumbo or Speedicook Oats
- 500g lamb mince
- 1/2 small red onion, finely diced
- 2 level teaspoons Moroccan seasoning
- A large pinch of chilli flakes
- 2 garlic cloves, crushed
- 2 tablespoons finely chopped mint
- 1 egg, beaten
- Freshly milled salt and pepper
- 1 teaspoon olive oil
Ingredients for the salad
- 1 butternut squash (roughly 800g peeled, deseeded and cut into chunks)
- 1 red onion, peeled and cut into chunks
- 1 teaspoon olive oil
- 1 bag of wild rocket leaves
Ingredients for tahini sauce
- 80ml shop bought tahini
- 1 garlic clove, crushed
- The juice of 1/2 a lemon
- 1 tablespoon olive oil
- 6 tablespoons lukewarm water
Made With...
Speedicook Porridge Oats
Method
Preparation Time: 15 mins / Cooking Time: 15 mins
- Preheat oven to 180oc / 160oc/ Gas mark 4
For the rissoles:-
- In a large bowl, mix oats, lamb mince, onion, Moroccan seasoning, chilli, garlic, mint, egg, salt and pepper.
- Roll the mixture into 12 equal size balls, then press lightly and shape into rissoles.
- Heat olive oil in a non-stick frying pan over medium heat and fry the rissoles for 3 - 4 minutes on each side, or until cooked.
For the Salad:-
- Arrange butternut squash and red onion chunks onto a large oven tray, drizzle with oil, season and roast in a hot oven for 15 minutes until tender
For the Tahini Sauce:-
- Whisk tahini, garlic, lemon juice, oil, salt and pepper in a bowl. Stir warm water into the sauce, a tablespoon at a time until you have a dressing consistency.
To Serve:-
Arrange butternut squash and rocket onto plates, top
with rissoles, drizzle with tahini sauce and sprinkle with 2 tbsps. shop bought Dukkha before serving
