Lamb rissoles

    52 min

    Great for using up leftover roast lamb. Try serving these rissoles with creamy mashed potatoes and minted peas.


    Essex, England, UK
    28 people made this

    Ingredients
    Serves: 2 

    • 250g cooked lamb
    • 1 onion
    • 1 green chilli, finely chopped
    • 1 garlic clove, finely chopped
    • 1 teaspoon dried oregano
    • 40g fresh breadcrumbs
    • 1 egg, beaten
    • salt and pepper
    • vegetable oil for frying

    Method
    Prep:10min  ›  Cook:12min  ›  Extra time:30min chilling  ›  Ready in:52min 

    1. Chop lamb and onion in food processor and place in a large mixing bowl. Add rest of ingredients, except for oil, and mix well.
    2. Divide into 6 portions and shape into round cakes. Chill in fridge for 30 minutes.
    3. Heat a generous drizzle of oil in a frying pan. Shallow fry rissoles gently for a few minutes on each side until golden brown.

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