• Preheat oven to 220°C/200°C fan-forced. 
• Peel kūmara. 
• Cut kūmara, parsnip and carrot into fries. 
• Place veggie fries on a lined oven tray. Season 
with salt, drizzle with olive oil and toss to coat. 
• Bake until tender, 30-35 minutes. 
Little cooks: Help toss the veggie fries!

• Meanwhile, roughly chop cherry tomatoes
(see ingredients). Finely chop garlic. 
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook half the garlic
until fragrant, 1 minute. 
• Transfer garlic oil to a small bowl, then add 
Greek-style yoghurt (see ingredients) and stir 
to combine. Season to taste. Set aside.

• In a medium bowl, combine lamb mince, 
Mumbai spice blend, remaining garlic and 
the salt. 
• Using damp hands, roll heaped spoonfuls of 
lamb mixture into meatballs (3-4 per person), 
then flatten to make 2cm-thick rissoles. Transfer 
to a plate. 

Little cooks: Join the fun by helping combine the 
ingredients and shaping the mixture into rissoles!

• When the fries have 10 minutes remaining, wipe 
out frying pan, then return to medium-high 
heat with a drizzle of olive oil. Cook rissoles in 
batches, until browned and cooked through,
3-4 minutes each side. 
• Remove pan from heat, then add apricot sauce 
and a splash of water, tossing to coat. 

• While the rissoles are cooking, in a second 
medium bowl, combine mixed salad leaves, 
cherry tomatoes and a drizzle of white wine
vinegar and olive oil. Season to taste.

• Divide Mumbai apricot lamb rissoles and veggie 
fries between plates. Serve with tomato salad 
and garlic yoghurt. Enjoy!