Spicy Lamb Rissoles recipe
information
This is an excellent dish for using up leftover lamb from a joint. These rissoles are also well suited to being made in advance and frozen until needed.
ingredients
25 g (8 oz) cooked minced lamb
30 ml (2 tbsp) vegetable oil
1 large onion, peeled and minced or finely chopped
2.5 g (1/2 tsp) oregario
1 clove garlic, crushed
15 ml (1 tbsp) lemon juice
225 g (8 oz) cooked long-grain rice
30 ml (2 tbsp) water
salt and freshly ground pepper
pinch ground cumin
2.5 g (1/2 tsp) paprika
7 g (1 tbsp) chopped parsley
30 ml (2 tbsp) water
15 g (1 tbsp) flour
100 g (4 oz) 'dried breadcrumbs
oil for frying
300 ml (1/2 pt) Spicy Tomato Sauce
30 ml (2 tbsp) vegetable oil
1 large onion, peeled and minced or finely chopped
2.5 g (1/2 tsp) oregario
1 clove garlic, crushed
15 ml (1 tbsp) lemon juice
225 g (8 oz) cooked long-grain rice
30 ml (2 tbsp) water
salt and freshly ground pepper
pinch ground cumin
2.5 g (1/2 tsp) paprika
7 g (1 tbsp) chopped parsley
30 ml (2 tbsp) water
15 g (1 tbsp) flour
100 g (4 oz) 'dried breadcrumbs
oil for frying
300 ml (1/2 pt) Spicy Tomato Sauce
method
1. Heat the oil in a large frying pan and cook the onion for 4 minutes.
2. Push to one side of the pan and fry the lamb, separating the meat with a fork or spoon.
3. Mix the oregano, garlic, lemon juice and cooked riced and allow to cool in a mixing bowl.
4. Add the seasoning, cumin, paprika and parsley to the lamb mixture and mix well. Add a little beaten egg to bind the mixture together.
5. Mix the eggs with 2 tbsp water.
6. With floured hands form rice and lamb mixture into 5 cm (2 in) rissole shapes.
7. Dip into the egg and water, and then into the breadcrumbs.
8. Arrange on a tray and chill for at least 15 minutes before frying.
9. Heat the oil in a deep fat pan and fry for 4 - 5 minutes.
10. Serve hot with the sauce and crisp green salad.
2. Push to one side of the pan and fry the lamb, separating the meat with a fork or spoon.
3. Mix the oregano, garlic, lemon juice and cooked riced and allow to cool in a mixing bowl.
4. Add the seasoning, cumin, paprika and parsley to the lamb mixture and mix well. Add a little beaten egg to bind the mixture together.
5. Mix the eggs with 2 tbsp water.
6. With floured hands form rice and lamb mixture into 5 cm (2 in) rissole shapes.
7. Dip into the egg and water, and then into the breadcrumbs.
8. Arrange on a tray and chill for at least 15 minutes before frying.
9. Heat the oil in a deep fat pan and fry for 4 - 5 minutes.
10. Serve hot with the sauce and crisp green salad.
serving amount
serves 4
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more information
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