These quick and healthy lamb rissoles are perfect for week night dinners.
Ingredients
- 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
- Step 1Combine mince, onion, egg, sauce and breadcrumbs in a bowl. Shape mixture into 8 rissoles.
- Step 2Heat 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.
- Step 3Meanwhile, 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.
- Low carb
- Lower gi
Nutrition
3073 kj
Energy
35g
Fat Total
13g
Saturated Fat
9g
Fibre
42g
Protein
154mg
Cholesterol
355.3mg
Sodium
12g
Carbs (sugar)
58g
Carbs (total)
All nutrition values are per serve
Notes
Budget tip: Save around $2 in total by using beef mince instead of lean lamb mince.
- Author: Cathie Lonnie
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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