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Lamb rissoles with mint pea mash

  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings


  • 500g lean lamb mince
  • 1 small brown onion, finely chopped
  • 1 egg, lightly beaten
  • 1 tablespoon barbecue sauce
  • 3/4 cup dried breadcrumbs
  • 2 tablespoons olive oil

Mint pea mash

  • 1kg sebago potatoes, peeled, cubed
  • 1 1/2 cups frozen peas
  • 1/2 cup milk, warmed
  • 25g butter, chopped
  • 1 tablespoon mint jelly


  • 1
    Combine mince, onion, egg, sauce and breadcrumbs in a bowl. Shape mixture into 8 rissoles.
  • 2
    Heat oil in a large frying pan over medium-high heat. Cook rissoles, in batches, for 3 to 4 minutes each side or until cooked through.
  • 3
    Meanwhile, make mash Cook potato in a large saucepan of boiling, salted water for 10 minutes or until tender. Add peas for last 2 minutes of cooking. Drain. Return to pan. Mash until almost smooth. Add milk, butter and mint jelly. Season with salt and pepper. Stir to combine. Serve rissoles with mash.

Source: taste.com.au


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