Lamb

Matt Preston's ultimate lamb rissoles

Name: Matt Preston's ultimate lamb rissoles
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 40.00 ml olive oil; 1 small onion, finely chopped; 1 carrot, coarsely grated; 1 zucchini, coarsely grated; 800g Lamb Mince; 40.00 ml tomato sauce; 1 heaped tbs of European herbs, chopped (basil, oregano, parsley, coriander, tarragon and marjoram are all good – but be sparing with mint or sage); 50 g (1⁄2 cup) rolled oats; 1 egg; 90 g (1⁄4 cup) mint jelly; 40.00 ml malt vinegar (or whatever vinegar you have); Mashed potato & steamed greens, to serve

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by Matt Preston

delicious. senior editor

Mar 10, 2018

This retro family favourite gets a Matt Preston makeover.

2 tbs olive oil 
1 small onion, finely chopped 
1 carrot, coarsely grated 
1 zucchini, coarsely grated 
800g Woolworths Lamb Mince 
2 tbs tomato sauce 
1 heaped tbs of European herbs, chopped (basil, oregano, parsley, coriander, tarragon and marjoram are all good – but be sparing with mint or sage)
50 g (1⁄2 cup) rolled oats 
1 egg 
90 g (1⁄4 cup) mint jelly 
2 tbs malt vinegar (or whatever vinegar you have)
Mashed potato & steamed greens, to serve

Method

1.

Heat 1 tablespoon of the oil in a large non-stick frying pan over medium heat. Add the onion, carrot and zucchini. Cook, stirring, for 5 minutes, or until everything softens. Transfer to a large bowl to cool.
2.

Add the mince, tomato sauce, herbs, oats and egg to the vegetable mixture. Season. Use clean hands to mix until well combined. Use a 1⁄3 cup measure to shape into 12 rissoles.
3.

Heat the remaining oil in the pan. Add the rissoles in batches and cook for 5 minutes on each side, or until cooked through. Transfer to a plate and cover with foil to keep warm.
4.

Add the mint jelly and vinegar to the pan. Stir over medium heat until the jelly melts. Return the rissoles and toss for 2 minutes, or until well coated, sticky and glossy. Serve the rissoles on mashed potato with steamed greens.