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
    48 people made this

    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

    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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