Lamb Rissoles with Mint Jelly
A SriLankan-inspired appetiser adapted from the classic “Daily News Cookery Book”. The kick of heat in the rissoles will be offset by the calming cool of the mint jelly so feel free to increase the amount of chilli you would normally use.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 25 1x
Ingredients
For the Rissoles:
500g minced lamb
I onion finely chopped
1–2 green chilli, finely chopped (depending on the heat of the chillies and your tolerance)
1 tsp mixed spice
2 slices white bread, crusts removed
1 beaten egg
Juice of 1 lime
Salt and pepper
For the Crumb:
Breadcrumbs – around 1 cup
1 beaten egg
Oil for frying – traditionally this would have been fried in dripping but I prefer to use canola oil.
To Serve
Mint Jelly
Coriander leaves (optional)
Chilli slices (optional
Instructions
Mix all the ingredients for the meatballs together and shape into 25 meatballs.
Place the beaten egg into a bowl and the breadcrumbs on a plate.
Dip the meatballs in the egg then roll in the crumbs.
Place in the fridge to set for around 30 minutes.
Heat the oil. I used a wok but any deep sided pan or a deep fryer would work. Fry the meatballs in batches until golden brown (around 5-7 minutes).
Check a meatball to ensure it is cooked through. If not, you can pop them into the oven for around 5-10 minutes at 180C until they are.
Serve while still hot with a scattering of coriander and chill if liked and some mint jelly as a colling dip on the side.
Enjoy!