Lamb And Raisin Patties
|Butter||1 Ounce (25 Gram)|
|Flour||1 Ounce (25 Gram)|
|Beef stock||5 Fluid Ounce (150 Milliliter)|
|Raisins||3 Ounce (75 Gram)|
|Chopped fresh parsley||15 Milliliter (1 Tablespoon)|
|Minced lamb||1 Pound (1/2 Kilogram)|
|Fresh breadcrumbs||2 Ounce (50 Gram)|
|Seasoned flour||2 Ounce (50 Gram)|
|Eggs||2 , beaten|
|Dry breadcrumbs||3 Ounce (75 Gram)|
|Cooking oil||4 Fluid Ounce (125 Milliliter)|
Melt the butter in a frying-pan.
Stir in the flour to form a smooth paste, then gradually stir in the stock.
Bring to the boil, then cook for 2 minutes, stirring constantly, or until the sauce thickens.
Stir in the raisins, parsley and lamb and cook for 2 minutes.
Stir in salt and pepper to taste and the fresh breadcrumbs and set aside to cool.
Form the mixture into about eight small patties and chill in the refrigerator for 30 minutes or until firm.
Dip the patties in the seasoned flour, then in the beaten eggs and finally in the dry breadcrumbs.
Set aside for 10 minutes.
Heat the oil in a frying-pan.
Add the patties and fry for 10 to 15 minutes, or until they are cooked through and tender.
Serving size: Complete recipe
Calories 3401 Calories from Fat 2121
% Daily Value*
Total Fat 239 g367%
Saturated Fat 79.7 g398.6%
Trans Fat 0 g
Cholesterol 483.9 mg161.3%
Sodium 1420.7 mg59.2%
Total Carbohydrates 207 g69.2%
Dietary Fiber 9.3 g37.4%
Sugars 58.4 g
Protein 113 g226.5%
Vitamin A 49.2% Vitamin C 36.5%
Calcium 36.2% Iron 77.8%
*Based on a 2000 Calorie diet