Ingredients (serves 4)
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
Method
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.
Notes & tips
Budget tip: Save around $2 in total by using beef mince instead of lean lamb mince.
Source
Super Food Ideas - February 2009, Page 35
Recipe by Cathie Lonnie
Save and share this recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
- Follow RecipesDream
- Follow @us
