Rissoles with Moroccan Salad

Hubbies turn to cook. Another quick meal to prepare. Simply cook the rissoles in non stick skillet with cooking spray. Toss together the salad and the meal is ready.

Rissole with morroccan salad










Ingredients serves 2

3 Rissoles

Olive oil Cooking Spray

Moroccan Salad :

1 Cup mixed spinach and rocket leaves

30g Almonds

1/4 Lebanese cucumber sliced

1 green shallot sliced

Dressing :

1Tb Balsamic Vinegar

1Tb Olive Oil

1 Lemon Juiced


Cook rissoles in non stick skillet with cooking spray. Flip over after about 3 minutes on both sides. (Check the bottom is cooked ) If they are thick you may like to split them in half to speed up cooking time. (Tip:Other wise if still raw in middle pop them on plate and microwave for 2 minutes to cook middle through if you cant wait for it to cook)

Meanwhile prepare the salad :

Slice cucumber and shallots.

Mix together with leaves.

Put the almonds in mortar and pestle and pound away until you get a bite size pieces or nearly like breadcrumbs (however fine you like it) Add to salad.

Squeeze lemon with lemon squeezer. Add lemon juice to small ramekin and add balsamic and oil. Mix well. Then dress the salad .

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