Lamb and fetta rissoles with tomato chutney
Lamb and feta rissoles are savory patties made with tender lamb mince, feta cheese, and herbs, served with a tangy tomato chutney. This dish is easy to prepare and perfect for family meals or entertaining guests.
Cook time 20 min
Prep time 20 min
Ingredients:
1 lb lamb mince1 cup scallions
1 tbsp BBQ sauce
2 garlic cloves
1 egg
1/2 cup bread crumbs
1/2 cup feta cheese
1 tbsp basil
1/2 cup tomato sauce
2 tsp brown sugar
Lamb and feta rissoles are a flavorful and savory dish that's perfect for any meal. These rissoles are simple to prepare and pair beautifully with a tangy tomato chutney. Whether you're cooking for family or guests, these mouthwatering rissoles are sure to impress and become a staple in your recipe collection.
Instructions:
- In a large mixing bowl, combine the lamb mince, chopped scallions, BBQ sauce, minced garlic, lightly beaten egg, breadcrumbs, crumbled feta cheese, and chopped basil. Mix everything together thoroughly until all the ingredients are well incorporated.
- Divide the mixture into equal portions and shape each portion into a rissole (a small, round, flat patty). Aim for about 8-10 rissoles, depending on your preferred size.
- Heat a large non-stick frying pan over medium-high heat. If needed, lightly grease the pan with a bit of oil to prevent sticking.
- Once the pan is hot, add the rissoles. Cook for about 4-5 minutes on each side until they are golden brown and cooked through. You may need to do this in batches to avoid overcrowding the pan.
- In a small saucepan, combine the tomato sauce and brown sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is well combined. Let it simmer for about 5 minutes until it thickens slightly.
- Remove the rissoles from the pan and let them rest on paper towels to drain any excess oil.
- Serve the hot lamb and feta rissoles with a generous dollop of tomato chutney on the side. They pair wonderfully with a fresh green salad or roasted vegetables.
Lamb and feta rissoles with tomato chutney offer a delightful blend of flavors that can elevate any dining experience. With simple ingredients and straightforward steps, you can create a meal that's both impressive and comforting. Enjoy these rissoles on their own or as part of a more extensive spread, and savor the satisfying combination of rich lamb, tangy feta, and sweet tomato chutney.
Lamb and fetta rissoles with tomato chutney FAQ:
Cook the rissoles for about 4-5 minutes on each side in a medium-high heat pan. Ensure they are golden brown and cooked through.
The rissoles are done when they are golden brown on both sides and cooked through. You can cut one open to check if it's no longer pink inside.
You can substitute lamb mince with beef, turkey, or chicken mince. Adjust the seasoning as these meats have different flavor profiles.
Store leftover rissoles in an airtight container in the refrigerator for up to 3 days. Reheat in a frying pan or microwave before serving.
Yes, you can freeze the uncooked rissoles. Shape them, then place them in a single layer on a baking sheet, freeze until solid, and transfer to a freezer bag for up to 3 months.
Cooking Tips:
- For juicier rissoles, avoid overmixing the lamb mince as it can make the meat tougher.
- If you prefer a spicier kick, add a pinch of chili flakes or some finely chopped chili peppers to the mixture.
- You can use fresh or dried basil, but fresh basil will give a more vibrant flavor.
- Make sure the rissoles are uniformly shaped and sized for even cooking.
- If the mixture is too wet to form into rissoles, add a bit more breadcrumbs until the texture is right.
- Serve the rissoles with a side of salad or steamed vegetables for a complete meal.
Nutrition Facts
4 ServingsCalories 480kcal
Protein 27g
Carbohydrates 16g
Fiber 1.27g
Sugar 5g
Fat 36g
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