Serves - makes 16 patties
Preparation: 30 mins | Cooking: 10 mins

Ingredients:
750g lamb mince
1 cup Anchor Breadcrumbs
1 brown onion, grated
Zest of 1 lemon
¼ cup Spencers Korma curry paste
1 egg, lightly beaten
1/3 cup mint leaves, finely chopped
1 tbsp olive oil
4 naan breads, halved and toasted
100g baby spinach

Cucumber & mint raita

2/3 cup natural yoghurt
1/3 cup mint leaves, chopped
1 Lebanese cucumber, finely diced
1 tbsp lemon juice

1. Combine lamb, breadcrumbs, onion, lemon zest, curry paste, egg and mint leaves in a large mixing bowl.
2. Mix until well combined and roll out 16 patties.
3. Heat oil in a frying pan and place rissoles onto pan flattening slightly.
4. Cook for 10-15 minutes turning occasionally until cooked through.
5. Combine raita ingredients in a bowl and serve with rissoles, naan bread and spinach.