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