( MAKES 12 )
Photo by Tam West
Remove any bits of gristle and little bits of bone before mincing cooked lamb.
|1 clove||Garlic, very finely chopped|
|500 g||Lamb, left over from a roast, sliced|
|1 cup||Fresh breadcrumbs|
|3 Tbsp||Fresh parsley, chopped|
|1||Egg, use up to 2, lightly beaten to bind|
|1 scoop||Seasoned flour, for coating|
|1 drizzle||Oil, for shallow frying|
|1 cup||Mint leaves, finely shredded|
|1||Lemon, zested and juiced|
|1 clove||Garlic, small, very finely chopped|
|200 g||Plain unsweetened yoghurt|
- Melt the butter in a small heavy-based saucepan over low heat and add the onion and garlic. Cook until the onion is soft, 5-7 minutes. Set aside and allow to cool.
- Mince the cooked lamb in a mincer or chop in a food processor and place in a bowl. Add the breadcrumbs, parsley and egg with the cooled onion mixture. Season with salt and freshly ground black pepper and mix well to combine.
- Divide mixture into about 12 portions, and shape each into round patties with your hands. Place on a tray, cover and place in the fridge.
- When you are ready to cook the rissoles, heat enough oil in a large frying pan to cover the base.
- Remove rissoles from the fridge and lightly coat each rissole in the seasoned flour.
- Place in the rissoles in the frying pan (in batches), and cook until browned on both sides and hot in the centre.
- Serve rissoles with yoghurt sauce, chargrilled pita bread, green leaves and tomatoes. Pass lemon wedges for squeezing.
More Spring lamb recipes from Kathy