Lamb Rissoles with Spicy Tomato Dip
Serves: 3 Prep Time: 10 minutes Cook Time: 10 minutes
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.
Ingredients
- 225g/8oz lean lamb mince
- 1 garlic clove, peeled and crushed
- 30ml/2tbsp tomato ketchup
- 15ml/1tbsp capers, finely chopped
- 25g/1oz breadcrumbs
- Salt and freshly milled black pepper
- 1 beaten egg
- For the dip:
- 5ml/1tsp oil
- 30ml/2tbsp mayonnaise
- 30ml/2tbsp tomato ketchup
- 5ml/1tsp 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.
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.
