MONDAY SUPPER! CURRIED LAMB AND CHUTNEY RISSOLES/PATTIES
A tasty and different way to use some of the Sunday Roast leftovers on Monday! Although I have specified lamb in this recipe, beef would also work very well, it's just that I had roast lamb leftovers when I made these. These rissoles are lightly spiced and tangy - perfect for supper when served with salad, pickles, chutneys and maybe a naan bread or pitta bread to make a sandwich. They are easily made and can be prepared ahead of time and left in the fridge, as they hold their shape better when they have been chilled and are firm. These will also freeze very well; open freeze them before frying on a tray or plate until firm and then pack them into freezer bags or a plastic container. They only need about 6 hours to defrost and then are cooked as instructed below.Use curry powder to taste, I use 2 teaspoons as I like mine quite spicy!
Provided by French Tart
Categories Lunch/Snacks
Time 25m
Yield 6-8 Rissoles, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Mince or chop the cooked meat very finely and then add it to the mashed potatoes, mix well.
- Add the grated onion, chutney, curry powder and season generously with salt and pepper to taste.
- Turn the mixture onto a floured board and form a wide roll, about 6" to 8" long and 4" in diameter. Cut into 1" slices and shape into round cakes, coat with a little more flour and then dip them into the beaten egg and then coat them with the breadcrumbs. Place them on a plate and allow to chill for 30 minutes for firm up a little. (They can be frozen at this stage.).
- Heat the fat in a frying pan or skillet over a medium heat and fry them gently on both sides until golden brown and crispy. Drain them well on kitchen paper before serving them warm with salad, tomatoes, chutneys, pickles and bread. Allow 2 to 3 rissoles per person depending on size.
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M Hashim Gaho
[email protected]I made these rissoles for a party and they were a huge hit! Everyone loved them.
Chris Bolton
[email protected]These rissoles were a bit too spicy for me, but my husband loved them! I think I'll try making them again with less curry powder.
Malik Asim
[email protected]These rissoles were easy to make and turned out great! I served them with a side of rice and vegetables, and everyone loved them.
Beth Sells
[email protected]I've been making this recipe for years and it's always a favorite. The rissoles are always crispy on the outside and tender on the inside, and the chutney adds a delicious tang.
Xzavier Pelagio
[email protected]These rissoles were delicious! The lamb was so tender and the curry and chutney flavors were perfect. I will definitely be making these again.
Dilbag Mutta
[email protected]These rissoles were a bit dry, but the flavor was good. I think I'll try adding some more moisture next time, maybe some grated carrot or zucchini.
Traisha Eggleston
[email protected]I made these rissoles for a party and they were a huge hit! Everyone loved them.
kimora Smith
[email protected]These rissoles were perfect! The lamb was cooked perfectly and the curry and chutney flavors were amazing. I will definitely be making these again.
Md maruf Hasen
[email protected]These rissoles were a bit too spicy for me, but my husband loved them! I think I'll try making them again with less curry powder.
Duku Dulguun
[email protected]I've made these rissoles several times now and they're always a hit! They're so easy to make and they're always delicious.
kyiileatha williams
[email protected]These rissoles were a bit bland for my taste. I think I'll try adding some more spices next time.
Zachary Flora
[email protected]Delicious! I love the combination of curry and chutney in these rissoles. They're perfect for a quick and easy weeknight meal.
Eric Maybanks
[email protected]These were easy to make and turned out great! I served them with a side of rice and vegetables, and everyone loved them.
Md rahit Biswas
[email protected]Not a fan of lamb, but these rissoles were surprisingly good! The curry and chutney flavors really came through, and the lamb was cooked perfectly.
hayden cooper
[email protected]These rissoles were a bit dry for my taste, but the flavor was good. I think I'll try adding some more moisture next time, maybe some grated carrot or zucchini.
Puspalal Tamang
[email protected]I've been making this recipe for years and it's always a crowd-pleaser. The rissoles are crispy on the outside and tender on the inside, and the chutney adds a delicious tang.
Linda Martinez
[email protected]Made these last night and they were a hit! The flavors of the curry and the chutney were perfect together, and the lamb was cooked to perfection. Will definitely be making these again.