Lamb Rissoles
(with Mint Pea Mash)
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INGREDIENTS
| 500 |
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g lean lamb mince
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| 1 |
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small brown onion, finely chopped
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| 1 |
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egg, lightly beaten
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| 1 |
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tablespoon barbecue sauce
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| 3/4 |
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cup dried breadcrumbs
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| 2 |
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tablespoons olive oil
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[Mint Pea Mash]
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| 1 |
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kg sebago potatoes, peeled, cubed
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| 1.5 |
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cups frozen peas
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| 1/2 |
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cup milk, warmed
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| 25 |
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g butter, chopped
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| 1 |
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tablespoon mint jelly |
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INSTRUCTIONS
| 1. |
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Combine mince, onion, egg, sauce and breadcrumbs in a bowl. Shape mixture into 8 rissoles.
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| 2. |
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Heat oil in a large frying pan over medium-high heat. Cook rissoles, in batches, for 3 to 4 minutes each side or until cooked through.
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| 3. |
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Meanwhile, make mash Cook potato in a large saucepan of boiling, salted water for 10 minutes or until tender. Add peas for last 2 minutes of cooking. Drain. Return to pan. Mash until almost smooth. Add milk, butter and mint jelly. Season with salt and pepper. Stir to combine. Serve rissoles with mash. |
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