White's Oats


Lamb & Oat Rissoles with Tahini Sauce & Beetroot Salad

  • 30 minutes
  • Makes 4

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

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