Sticky Asian Lamb Rissoles with Jasmine Rice

Steps

1. Preheat oven to 220°C. Prepare an oven dish, (measuring about 30cm x 25cm). Combine rice, water and salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes.
2. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. While rice is cooking; thinly slice Brussels sprouts; peel first measure of carrot and courgette into ribbons. Set aside. Grate remaining carrot and courgette. Finely dice onion.
3. In a large bowl, using clean hands, mix all lamb rissole ingredients together. Using a ¼ cup measure, shape mixture into balls, then flatten to 1cm-thick rissoles. Set aside. In a small bowl, mix all hoisin sauce ingredients. Set aside.
4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook rissoles for about 2 minutes each side, until golden but not cooked through. Add rissoles to prepared oven dish and reserve pan. Pour hoisin sauce over rissoles and bake for about 5 minutes, until sticky and cooked through.
5. Wipe reserved pan clean and return to high heat with a drizzle of oil. Cook Brussels sprouts and peas for 1 minute. Add carrot and courgette and cook a further 1-2 minutes, until wilted but still crunchy. Season to taste.
6. To serve, spoon ¾ cup of rice between plates, top with veggies and sticky Asian lamb rissoles. Sprinkle with sesame seeds. Serve with sour cream and sweet chilli sauce on the side.