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Lamb and fetta rissoles with tomato chutney
Lamb and fetta rissoles with tomato chutney
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Greek-inspired lamb rissoles elevate traditional meat patties with Mediterranean flavors.
Ingredients:
  • 500g lamb mince
  • 2 green onions, chopped
  • 22.60 gm barbecue sauce
  • 187.50 ml dried panko breadcrumbs
  • 100g Greek fetta cheese, crumbled
  • 40.00 ml chopped fresh basil leaves
  • Olive oil, for shallow-frying
  • 130.00 gm homemade tomato sauce
  • 16.00 gm brown sugar
  • Salad leaves, to serve
  • Cucumber, cut into ribbons, to serve
  • Lemon wedges, to serve
Instructions:
  • In a bowl, mix together mince, onion, barbecue sauce, garlic, egg, 1/3 cup breadcrumbs, fetta, and basil. Season with salt and pepper. Shape the mixture into 8 rissoles and coat them in the remaining breadcrumbs. Place on a plate, cover, and refrigerate for 30 minutes.
  • Preheat the oven to 180C/160C fan-forced. Add enough oil to a large, deep frying pan to reach 5mm up the side of the pan. Heat over medium-high heat. Cook the rissoles in batches for 4 to 5 minutes on each side until evenly browned. Transfer the browned rissoles to a baking tray.
  • Bake the rissoles for 10 minutes or until fully cooked. In a small saucepan over medium heat, combine tomato sauce and sugar. Season with salt and pepper. Cook for 10 minutes, stirring occasionally, until heated through. Serve the rissoles with tomato chutney, salad, and lemon wedges.

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