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
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