Lamb Rissoles With Cucumber Sauce
|Onion||1 , chopped|
|Lamb||625 Gram, visible fat removed, roughly chopped|
|Bread slices||2 , crusts removed, quartered|
|Garlic||1 Clove (5 gm), chopped|
|Olive oil||1 Tablespoon|
|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|
|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.
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.