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Crunchy, Crispy Lamb Rissoles

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


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

This recipe is courtesy of Delia Smith.


  • 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


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.