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Lamb Rissoles With Cucumber Sauce

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Ingredients
  Onion 1 , chopped
  Lamb 625 Gram, visible fat removed, roughly chopped
  Bread slices 2 , crusts removed, quartered
  Salt To Taste
  Garlic 1 Clove (5 gm), chopped
  Olive oil 1 Tablespoon
  Egg whites 2
  Chopped mint 1 Tablespoon
  White wine vinegar 2 Teaspoon
  Cucumber sauce 1 Cup (16 tbs)
  Cucumber 1 , peeled, finely chopped
  Chicken stock 155 Milliliter, skimmed
  Natural low fat yogurt 75 Milliliter
  Cornflour 2 Teaspoon
  Mint 2 Tablespoon, chopped
Directions

Process lamb, bread, onion, garlic, egg whites, mint and vinegar in a food processor until finely minced.
Season.
Divide mixture into 12 balls, flatten into patties, cover and refrigerate for at least 1 hour.
Heat oil in a nonstick frying pan, cook rissoles for 6 minutes each side or until browned.
Keep warm.
Add cucumber to frying pan, saute for 1 minute.
Add stock, bring to the boil, reduce heat, simmer for 3 minutes.
In a small bowl whisk yogurt and cornflour together, add 60ml of the hot stock, then add to the frying pan, stir over gentle heat until heated.
Add mint, season.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Interest: 
Everyday

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