Lamb Rissoles With Bulgur Wheat Salad And Mint Yogurt

• 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

1. Cook the bulgur wheat according to the package instructions. Drain and rinse in cold water.
2. 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.
3. Heat a dry frying pan. Add the almonds and cook, tossing, for 2-3 mins until golden and roasted. Coarsely chop.
4. 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.
5. 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.
6. Heat the remaining oil in a frying pan, add the rissoles and cook in batches, turning, for 8-10 mins, until cooked through.
7. 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.

bulgur wheat, olive oil, carrots, cumin, almonds, yellow cherry tomatoes, chickpeas, parsley, limes, onion, lamb, tomato puree, cinnamon, breadcrumbs, yogurt, mint

Taken from recipes-plus.com/api/v2.0/recipes/26548 (may not work)