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Lamb and fetta rissoles with tomato chutney

  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings


  • 500g lamb mince
  • 2 green onions, chopped
  • 1 tablespoon barbecue sauce
  • 2 garlic cloves, crushed
  • 1 egg, lightly beaten
  • 3/4 cup dried panko breadcrumbs
  • 100g Greek fetta cheese, crumbled
  • 2 tablespoons chopped fresh basil leaves
  • Olive oil, for shallow-frying
  • 1/2 cup homemade tomato sauce
  • 1 tablespoon brown sugar
  • Salad leaves, to serve
  • Cucumber, cut into ribbons, to serve
  • Lemon wedges, to serve


  • 1
    Combine mince, onion, barbecue sauce, garlic, egg, 1/3 cup breadcrumbs, fetta and basil in a bowl. Season with salt and pepper. Shape mixture into 8 rissoles. Coat in remaining breadcrumbs. Transfer to a plate. Cover. Refrigerate for 30 minutes.
  • 2
    Preheat oven to 180C/160C fan-forced. Pour enough oil into a large, deep-frying pan to come 5mm up side of pan. Heat over medium-high heat. Cook rissoles, in batches, for 4 to 5 minutes each side, or until browned all over. Transfer to a baking tray.
  • 3
    Bake for 10 minutes or until cooked through. Meanwhile, place tomato sauce and sugar in a small saucepan over medium heat. Season with salt and pepper. Cook, stirring occasionally, for 10 minutes or until heated through. Serve rissoles with tomato chutney, salad and lemon wedges.

Source: taste.com.au


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