Lamb rissoles Recipe
- 225g/½lb cooked lamb, minced
- 1 onion, very finely chopped
- 50g/2oz fresh breadcrumbs
- salt and freshly ground black pepper
- 1 tbsp chopped fresh parsley
- 1 tsp chopped fresh rosemary
- 1 garlic clove, crushed
- 1 small free-range egg
- flour, seasoned with salt and freshly ground black pepper
- 2 tbsp vegetable oil
- Place all of the ingredients, except the flour and the oil, into a large bowl and mix well.
- Divide the mince mixture into six and roll into balls.
- Dredge each meatball in the seasoned flour.
- Heat the oil in a pan over a medium heat. Add the rissoles and fry for 10-12 minutes, turning occasionally, until golden-brown all over and completely cooked through.
- Serve immediately.
