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Lamb Rissoles With Cucumber Sauce

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  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

Process lamb, bread, onion, garlic, egg whites, mint and vinegar in a food processor until finely minced.
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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2177 Calories from Fat 1210

% Daily Value*

Total Fat 135 g207.1%

Saturated Fat 55.1 g275.6%

Trans Fat 0 g

Cholesterol 421.6 mg140.5%

Sodium 2409 mg100.4%

Total Carbohydrates 88 g29.3%

Dietary Fiber 8.2 g32.9%

Sugars 25 g

Protein 146 g291.4%

Vitamin A 42.3% Vitamin C 51.9%

Calcium 42.9% Iron 89.4%

*Based on a 2000 Calorie diet


Lamb Rissoles With Cucumber Sauce Recipe