Method. In a bowl, mix the beef, onion, parsley, bread crumbs, egg, and cinnamon. Ingredients 225g/½lb cooked lamb, minced 1 onion, very finely chopped 50g/2oz fresh breadcrumbs salt and freshly ground black pepper 1 tbsp chopped fresh parsley 1 tsp chopped fresh … flour, seasoned with salt and freshly ground. A classic way to stretch out leftover roast lamb, rissoles are like a meatball made with breadcrumbs, herbs and cooked meat. Chop lamb and onion in food processor and place in a large mixing bowl. Serve topped with ketchup or leftover gravy. Chill in fridge for 30 minutes. https://www.delish.com/holiday-recipes/easter/g26908478/leftover-lamb-recipes Bokit: The Soul of Guadeloupe in a Sandwich, The Best Natural Wine You’ll (Probably) Never Find, Chiquetaille de Mourue (Marinated Salt Cod), Ganjang Gejang (Soy Sauce-Marinated Crabs), A Passion for Pesto: Visiting the Art City of Genoa, Ganjang Gejang: A Dish You Only Make for Someone You Love, Fall 2020: Ten Things We Learned from this Season’s Best Books. Working in 2 batches, put lamb into a food processor and process until the texture resembles that of ground beef, about 30 seconds per batch, or … Mix all ingredients together, and roll small handfuls of mixture in plain flour. Reproduction in whole or in part without permission is prohibited. Cut into 1" slices and shape into round cakes, coat with a little more flour and then dip them into the beaten egg and then coat them with the breadcrumbs. Total Carbohydrate Place all of the ingredients, except the flour and the oil, into a large bowl and mix well. Saveur may receive financial compensation for products purchased through this site. Turn the mixture onto a floured board and form a wide roll, about 6" to 8" long and 4" in diameter. These rissoles are lightly spiced and tangy - perfect for supper when served with salad, pickles, chutneys and maybe a naan bread or pitta bread to make a sandwich. A tasty and different way to use some of the Sunday Roast leftovers on Monday! Shape meat mixture into twelve 3" patties and set aside. 41.9 g Many products featured on this site were editorially chosen. Add gravy, parsley, and 2 cups of the bread crumbs, season to taste with salt and pepper, and stir until well combined. Lightly beat eggs in another medium dish and set aside. Heat a generous drizzle of oil in a frying pan. Read about our approach to external linking. The term rissoles comes from the French rissoler (to brown) and also refers to fried turnovers with savory fillings. Turn the mixture onto a floured board and form a wide roll, about 6" to 8" long and 4" in diameter. Heat oil in a large nonstick skillet over medium heat. These will also freeze very well; open freeze them before frying on a tray or plate until firm and then pack them into freezer bags or a plastic container. (They can be frozen at this stage.). Divide into 6 portions and shape into round cakes. Remove, add left over flour to remaining oil, brown, and add a mug of warm beef stock, stirring until thickened. Cook rissoles on one side until browned, then turn to the other side and cook until browned and heated through. We've all been there after Sunday lunch, too full to even contemplate dessert (well, for at least an hour) but faced with an abundance of uneaten meat. Although I have specified lamb in this recipe, beef would also work very well, it's just that I had roast lamb leftovers when I made these. Heat the fat in a frying pan or skillet over a medium heat and fry them gently on both sides until golden brown and crispy. Ingredients: 225g of leftover Sunday roast meat (whizzed up in the food processor or minced) 100g of red onions (whizzed up in the food processor or minced) 70g of fresh breadcrumbs (just whizz these up in the food processor or grate them) Add the grated onion, chutney, curry powder and season generously with salt and pepper to taste. Divide the mince mixture into six and roll into balls. Copyright © 2020 Saveur. Drain them well on kitchen paper before serving them warm with salad, tomatoes, chutneys, pickles and bread. They are easily made and can be prepared ahead of time and left in the fridge, as they hold their shape better when they have been chilled and are firm. All rights reserved. Serve hot or at room temperature. Working in 2 batches, put lamb into a food processor and process until the texture resembles that of ground beef, about 30 seconds per batch, or finely chop with a large sharp knife or cleaver, then transfer to a large bowl. Easy recipe for rissoles. But there's no need to waste a scrap of a luxury like lamb we've put together our 10 best recipes, plus some handy tips and tricks, to help you show your leftovers some love. Meanwhile, lightly dredge 1 lamb patty at a time in the bread crumbs, dip into eggs, then dredge again in the bread crumbs, coating entire surface. Mince or chop the cooked meat very finely and then add it to the mashed potatoes, mix well. Dredge each meatball in the seasoned flour. Shallow fry rissoles gently for a … Put the remaining 3 cups bread crumbs into a medium dish and set aside. Ingredients cold roast meat cooked potatoes (preferably boiled or mashed) and/or fresh breadcrumbs plain flour (optional) salt and freshly ground black pepper 1 onion 1 handful assorted fresh herbs, e.g. Heat the oil in a pan over a medium heat. Place them on a plate and allow to chill for 30 minutes for firm up a little. Add rest of ingredients, except for oil, and mix well. Use leftover roast leg of lamb and gravy to make these meat patties. Add the rissoles and fry for 10-12 minutes, turning occasionally, until golden-brown all over and completely cooked through. Use leftover roast leg of lamb and gravy to make these meat patties. They only need about 6 hours to defrost and then are cooked as instructed below.Use curry powder to taste, I use 2 teaspoons as I like mine quite spicy! Allow 2 to 3 rissoles per person depending on size. … Form into patties and coat both sides lightly with flour. Flatten, and cook in a saucepans with 1 tablespoon of hot oil, a batch at a time, until brown. Fry patties, in batches, until golden brown on both sides, 3-5 minutes per side. 13 %. A Bonnier Corporation Company.