These rissoles are fresh in flavour and so easy to make they are the perfect combination for an easy weeknight dinner.
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Preheat oven to 180°C. Line a large baking tray with baking paper. Place the mince and half the fetta in a large bowl. Season. Use your hands to combine. Divide mince mixture into 8 portions. Shape each portion into a 5cm rissole and transfer to a plate.
Spray a frying pan with olive oil spray and heat over medium-high heat. Cook rissoles, in 2 batches, for 3-4 mins each side or until browned. Transfer to the lined tray. Bake for 5-7 mins or until cooked through.
Cook potatoes following packet directions. Set aside for 2 mins to cool. Cut into quarters. Transfer to a bowl with the butter mixture. Add tomato, spinach and remaining fetta and toss to combine. Serve potato salad with the rissoles.
COOK. STORE. SAVE.
Clever storage: Leftover rissoles can be stored in an airtight container in the fridge for up to 3 days. Pair them with slider brioche buns or mini rolls to make little lamb burgers.