Sweet and sticky rissoles.

Sweet n sticky lamb rissoles.

So this is a recipe that I surprised myself with during the week.

I bought lamb mince and wasn’t sure what I was going to use it for so decided I’d try out some trusty old rissoles / meatballs.

To my surprise they were sooooo good!

So here is what I did.

500gm lean lamb mince
1 x egg
1 x teaspoon minced garlic or 1 clove crushed garlic
1/4 x cup BBQ sauce – you could use rob sauce also
1 x tablespoon worstershire sauce
1/2 x cup wholemeal breadcrumbs

Put the mince and sauces into a bowl preferable glass or tin as will help infuse the flavours. Knead well then co dr with cling wrap and refrigerate for at minimal 1hour.

Once the mince and sauces have sat add the egg combining well but not too much as you dont want to break down the protein of either the egg or mince.

Slowly add the breadcrumbs combining well ensuring and even texture.

Divide mixture into balls about the size of your palm.

Roll into balls then slightly flatten so that they are approx 2cm thick and 8-10cm in diameter – these are how I cooked them but choose your own size. This size made 8 rissoles.

Cook in a medium heated non stick fry pan until browned each side, remembering the sauce will ooze out and caramelise causing a slight burnt look. This is really yummy and doesn’t taste burnt.

Allow to stand as will be super hot straight from the pan.

I had mine with a side of mash potato, these were so good you could make them into hamburgers, have with salad or even veg. Whatever you choose!

I had a few left over and my hubby ate them cold and said how good they were also cold.

Should keep in the fridge in an air tight container for approx 4 days, providing the hate not demolished! Yumo!