Remove any bits of gristle and little bits of bone before mincing cooked lamb.
Rissoles
25 g
Butter
1 small
Onion
1 clove
Garlic, very finely chopped
500 g
Lamb, left over from a roast, sliced (Main)
1 cup
Fresh breadcrumbs
3 Tbsp
Fresh parsley, chopped
1
Egg, use up to 2, lightly beaten to bind
1 scoop
Seasoned flour, for coating
1 drizzle
Oil, for shallow frying
Yoghurt sauce
1 cup
Mint leaves, finely shredded
1
Lemon, zested and juiced
1 clove
Garlic, small, very finely chopped
200 g
Plain unsweetened yoghurt
To serve
1 packet
Pita bread, chargrilled, use as many as needed
1 bowl
Salad leaves, for serving
1 punnet
Tomatoes, mixed variety; sliced or chopped
1
Lemon, more if liked, cut into wedges for serving
Directions
Melt the butter in a small heavy-based saucepan over low heat and add the onion and garlic. Cook until the onion is soft, 5-7 minutes. Set aside and allow to cool.
Mince the cooked lamb in a mincer or chop in a food processor and place in a bowl. Add the breadcrumbs, parsley and egg with the cooled onion mixture. Season with salt and freshly ground black pepper and mix well to combine.
Divide mixture into about 12 portions, and shape each into round patties with your hands. Place on a tray, cover and place in the fridge.
When you are ready to cook the rissoles, heat enough oil in a large frying pan to cover the base.
Remove rissoles from the fridge and lightly coat each rissole in the seasoned flour.
Place in the rissoles in the frying pan (in batches), and cook until browned on both sides and hot in the centre.
Serve rissoles with yoghurt sauce, chargrilled pita bread, green leaves and tomatoes. Pass lemon wedges for squeezing.
