Indian Spiced Lamb Rissoles

1 x 3 second spray Always Fresh Olive Oil Extra Virgin Olive Oil Spray
400 g extra lean lamb mince
2 slice white bread, made into breadcrumbs
1/2 medium onion, grated
2 clove garlic, crushed
2 tbs curry paste, (korma)
1 whole whole egg, lightly beaten
1/2 cup fresh mint, chopped
1/2 cup fresh coriander, chopped
2/3 cup skim plain yoghurt
100 g baby spinach leaves
1 whole cucumber, halved, thinly sliced
240 g turkish bread, (4 x 60g pieces), toasted

Combine mince, breadcrumbs, onion, garlic, curry paste, egg and half of the mint and coriander in a large bowl. Season with salt and pepper. Using clean hands, mix until well combined. Roll the mixture into 16 balls and flatten slightly between hands. Tranfer the rissoles to a plate, then cover with plastic wrap and refrigerate for 30 minutes if time permits.


Meanwhile to make dip, combine yoghurt, remaining garlic and herbs in a medium size bowl. Season to taste with salt and pepper. Refrigerate until ready to use.


Place a large non-stick frying pan over medium-high heat. Spray with oil and cook the rissoles in 2 batches for approximately 5 minutes each side, or until golden and cooked through. Set aside.


Serve rissoles with Turkish toast, yoghurt sauce, sliced cucumber and baby spinach leaves.