Lamb Rissoles with Spicy Tomato Dip
The Medieval answer to difficulties arising from eating with only a knife and spoon!! Meat was minced, rolled in breadcrumbs and fried - the perfect Medieval fast finger food. Ours are flavoured with capers, which have been used in cooking since Tudor times.
prep time
10 mins
cook time
10 minutes
serves
3 people
Energy
284kcal
Fat
18g
Saturates
4.5g
Carbs
13.7g
Sugars
6.9g
Fibre
0.5g
Protein
17.3g
Salt
1.5g
Ingredients
- 225g lean lamb mince
- 1 garlic clove, peeled and crushed
- 2 tablespoons tomato ketchup
- 1 tablespoon capers, finely chopped
- 25g breadcrumbs
- 1 beaten egg
For the dip:
- 1 teaspoon oil
- 2 tablespoons mayonnaise
- 2 tablespoons tomato ketchup
- 1 teaspoon sweet chilli sauce
Method
- In a bowl mix together the lamb, garlic, tomato ketchup, capers and breadcrumbs. Mix well, season and shape into 6 rissoles. Spread the breadcrumbs onto a plate, and dip each rissole into beaten egg and then into the breadcrumbs.
- Cook for 8-10 minutes each side, under a preheated grill or by heating the oil in pan and frying. To make the dip mix together the mayonnaise with the tomato ketchup and sweet chilli sauce.
- Serve as a snack with toasted pitta bread, the tomato dip and salad or as a main meal with potato wedges.
