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.