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Mongolian lamb rissoles recipe
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Mini Mongolian lamb rissoles served with noodles, veggies, and irresistible Asian dressing - a family favorite dinner!
Ingredients:
  • 500g lamb mince
  • 25g (1/2 cup) panko breadcrumbs
  • 2 green shallots, thinly sliced, plus 4 extra, thickly sliced diagonally
  • 2 tsp finely grated ginger
  • 1 egg, lightly whisked
  • 9.20 gm vegetable oil
  • 150g snow peas, halved diagonally
  • 225g dried egg noodles
  • 6.00 gm sesame seeds, toasted
  • 3.75 gm cornflour
  • 125ml (1/2 cup) water
  • 43.20 gm hoisin sauce
  • 42.00 gm soy sauce
  • 40.00 ml Shaoxing wine
  • 1 tsp sesame oil
  • 1/2 tsp chilli paste
  • 1/4 tsp Chinese five spice
Instructions:
  • In a bowl, mix together the lamb, breadcrumbs, shallot, garlic, ginger, and egg. Season with your favorite spices. Using dampened hands, thoroughly combine the ingredients. Shape the mixture into 12 equal sized patties.
  • In a large deep frying pan over medium heat, heat oil. Cook rissoles for 5-6 minutes on each side until golden brown. Move them to a baking tray. Reserve 1 tablespoon of fat in the pan, discarding the excess. Increase heat to medium-high. Add extra shallot and snow peas. Stir and cook for 2 minutes until slightly charred. Transfer to a bowl, cover to keep warm.
  • In a jug, whisk together cornflour and 1 tablespoon of water until smooth. Set aside. Heat a pan over medium heat and add the rest of the water, sauces, wine, oil, tomato paste, and five spice. Stir to combine. Pour in the cornflour mixture. Cook and stir until the sauce boils and thickens. Enjoy!
  • Cook the noodles according to the package instructions, then drain them.
  • Place the rissoles back in the pan, ensuring they're evenly coated in the delicious sauce. Let them simmer for 5 minutes to enhance the flavors and warm them up. Divide the noodles into serving bowls, then add the veggies and rissoles on top. Finish by drizzling the sauce from the pan and sprinkling sesame seeds for added crunch and flavor.

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