Lamb rissole parmigiana
This parmigiana is easy to make and freeze. Defrost for a quick dinner, or unexpected guests
|1||Potato, large, peeled and grated|
|1||Onion, large, peeled and grated|
|550 g||Lamb mince, lean|
|1 Tbsp||Balsamic vinegar|
|1 Tbsp||Tomato sauce|
|1 Tbsp||Mint, chopped|
|½ cup||Parsley, chopped|
|⅔ cup||Breadcrumbs, dried|
|2 Tbsp||Olive oil|
|1||Salt & freshly ground pepper, to season|
|1||Plain flour, to dust|
|3 slices||Bacon, cut in half|
|1 cup||Tomato pasta sauce|
|1 cup||Tasty cheese, grated|
- Mix together potato, onion, mince, vinegar, sauce, egg, breadcrumbs, mint, parsley and salt and pepper. Shape into 6 rissoles and dust each with flour.
- Heat oil in a frying pan and cook rissoles until golden, about 4 minutes on each side. Drain them on kitchen paper.
- Cook bacon and then lay a piece over the top of each rissole, spoon over pasta sauce and top with grated cheese.
- Place each on a tray lined with baking paper and freeze. once frozen these can then be stacked together in a sealed container and used as needed.