Lamb and Cheese Rissoles with Tomato Salad and Wedges

Steps

1. oven to 220°C. Bring a half-full kettle to the boil. Line two oven trays with baking paper. Preheat BBQ hot plate to medium-high (if using).
2. Toss potatoes on first prepared tray with first measure of lamb spice and a drizzle of oil. Season with salt and pepper and bake for 25 minutes, until browned and cooked through. Turn once during cooking.
3. While potatoes cook, trim ends from beans and slice 1cm. Place in a small, heat-proof bowl and cover with boiling water. Cover with a plate and leave for 2–3 minutes, until bright green and tender. Drain, rinse under cold water and then drain again.
4. Dice tomatoes 2cm and finely slice first measure of red onion (if using). Place in a medium bowl, along with all remaining tomato salad ingredients, mix together and season to taste with salt and pepper.
5. Combine all lamb and cheese rissoles ingredients in a medium bowl. Using a ¼ cup measure and clean hands, scoop out mixture to form balls, pressing down on top to form 2–3cm-thick rissoles.
6. Heat a drizzle of oil in a large frypan on medium-high heat. Cook rissoles, for 2–3 minutes each side, until browned. Transfer to second prepared tray and cook (on rack below wedges) for 8–10 minutes, until cooked through.
7. Divide wedges and lamb and cheese rissoles between plates. Top rissoles with tomato salad. Serve with your favourite BBQ sauce (if desired)