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Lamb Rissoles with Spicy Tomato Dip

1. In a bowl mix together 225g(8oz) lean mince lamb, 1 clove garlic, crushed, 30ml(2tbsp) tomato ketchup, 15ml(1tbsp) capers, finely chopped, and 30ml(2tbsp) breadcrumbs. Mix well, season with salt and pepper and shape into 6 rissoles. Spread 25g(1oz) breadcrumbs onto a plate, and dip each rissole into beaten egg and then into the breadcrumbs.
2. Cook for 8-10 minutes each side, under a preheated grill or by heating 5ml(1tsp) oil in a pan and frying. To make the dip mix together 30ml(2tbsp) mayonnaise with 30ml(2tbsp) tomato ketchup and 5ml(1tsp) sweet chilli sauce.
Eat.Serve as a snack with toasted pitta bread, the tomato dip and salad or as a main meal with potato wedges.

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– Ingredients –

Feeds: 2-3

Time to cook: Approximately 10 minutes
Lean minced lamb
Tomato ketchup
Egg For the dip:
Tomato ketchup
Sweet chilli sauce

– Author –

EBLEX Purchase Ingredients