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Greek-style lamb rissoles

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  • Egg free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 3 serves veg or fruit

These rissoles are fresh in flavour and so easy to make they are the perfect combination for an easy weeknight dinner.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Greek-style lamb rissoles


  • 500g Coles Australian Lamb Mince
  • 200g fetta, crumbled
  • 2 x 400g pkts Coles Kitchen Baby Potatoes with Butter & Parsley
  • 170g tub Coles Deli Semi-Dried Tomatoes with Fresh Basil
  • 120g baby spinach leaves

Nutritional information

Per serve: Energy: 2399kJ/574 Cals (28%), Protein: 40g (80%), Fat: 31g (44%), Sat Fat: 13g (54%), Carb: 30g (10%), Sugar: 6g (7%), Dietary Fibre: 10g (33%), Sodium: 831mg (42%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Recipe tip

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.