Lamb Rissoles With Bulgur Wheat Salad And Mint Yogurt - cooking recipe

Ingredients

400 g bulgur wheat
12 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

Preparation

Cook the bulgur wheat according to the package instructions. Drain and rinse in cold water.
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.
Heat a dry frying pan. Add the almonds and cook, tossing, for 2-3 mins until golden and roasted. Coarsely chop.
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.
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.
Heat the remaining oil in a frying pan, add the rissoles and cook in batches, turning, for 8-10 mins, until cooked through.
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.