Rissoles

Not liking to waste food I was casting around for ideas to use up some left over roast lamb when my mind went back to things that my Grandmothers used to cook. Rissoles I said out loud, much to the surprise of Tim who was trying to read the Sunday papers.

So to work. Out came the old metal hand mincer that needed to be screwed to the kitchen table and after 45 minutes strenuous exercise and a quick count to make sure I still had all of my fingers, I had a nice pile of minced lamb. To this was added finely chopped onion, breadcrumbs, seasoning, herbs and an egg all off which needed to be squished together by hand. Then the mixture was formed in to several balls which were flattened slightly to make them easier to cook. The rissoles were then dredged in seasoned flour and fried in hot oil until hot and slightly crisp at the edges. To accompany this I made a spicy tomato sauce and some couscous.
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