Name: Lamb rissoles with mint pea mash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 500g lean lamb mince; 1 small brown onion, finely chopped; 1 egg, lightly beaten; 22.60 gm barbecue sauce; 187.50 ml dried breadcrumbs; 36.40 gm olive oil; 1kg sebago potatoes, peeled, cubed; 375.00 ml frozen peas; 128.75 gm milk, warmed; 25g butter, chopped; 20.00 ml mint jelly

Lamb rissoles with mint pea mash

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Speedy and nutritious lamb patties ideal for busy evenings.

Ingredients:

500g lean lamb mince
1 small brown onion, finely chopped
22.60 gm barbecue sauce
187.50 ml dried breadcrumbs
1kg sebago potatoes, peeled, cubed
375.00 ml frozen peas
128.75 gm milk, warmed
25g butter, chopped
20.00 ml mint jelly

Instructions:

In a mixing bowl, blend together ground meat, chopped onion, egg, sauce, and breadcrumbs. Form the mixture into 8 delicious rissoles.
In a large frying pan, heat oil over medium-high heat. Cook rissoles in batches for 3 to 4 minutes on each side or until they are fully cooked.
While waiting, cook the potatoes in a large saucepan of boiling salted water for 10 minutes until tender. Add peas for the last 2 minutes of cooking. Drain, return to the pan, and mash until almost smooth. Mix in milk, butter, and mint jelly. Season with salt and pepper. Stir well to combine and serve the rissoles with the mash.

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