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Crunchy, Crispy Lamb Rissoles

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Put your leftover meat to the best possible use in these fried rissoles
Rissoles

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Shape your meat into rounds with breadcrumbs and onions, and shallow fry to make the tastiest rissoles.

This recipe is courtesy of Delia Smith.

Ingredients

  • 8 Ounces cooked lamb or beef
  • 1 small onion
  • 2 Ounces fresh breadcrumbs
  • 1/2 Teaspoon ground cinnamon
  • 2 Tablespoons chopped parsley
  • 1 clove garlic, crushed
  • 1 small egg, beaten
  • Salt
  • Freshly ground black pepper
  • Whole-wheat flour
  • Oil for shallow-frying

Directions

Chop the meat and the onion finely in a food processor.

Place the chopped meat and onion in a mixing bowl, and add the rest of the ingredients. Mix well until everything is thoroughly combined. Divide the mixture into 6 portions, and shape each into a round.

Coat each round with seasoned whole-wheat flour.

Heat oil in a frying pan, using just enough oil to cover the base. When it’s very hot, fry the rissoles for 5 minutes on each side.