Indian lamb rissoles

Ingredients (serves 4)

• 750g lamb mince
• 1 cup fresh white breadcrumbs
• 1 brown onion, grated
• 1 lemon, rind finely grated, juiced
• 1/4 cup mild curry paste
• 1 egg, lightly beaten
• 2/3 cup mint leaves, finely chopped
• 2/3 cup thick, natural yoghurt
• 1 Lebanese cucumber, finely diced
• olive oil cooking spray
• 4 naan breads, halved
• 100g baby spinach leaves, to serve

Method

1. Combine mince, breadcrumbs, onion, lemon rind, curry paste, egg and half the mint in a large bowl. Season with pepper. Using clean hands, mix until well combined. Using 1/4 cup mixture at a time, roll mixture into 16 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.
2. Combine yoghurt, cucumber, remaining mint and 1 tablespoon lemon juice in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
3. Preheat a greased barbecue plate on medium-low heat. Spray both sides rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through. Transfer to a plate and cover to keep warm.
4. Spray both sides naan with oil. Barbecue for 1 to 2 minutes each side or until toasted. Serve rissoles with toasted naan, minted yoghurt and spinach.