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Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

Based on a recipe from Soheila Kimberley’s cookbook, Taste of the Middle East. She says, “Koutlets are very tasty and are popular hot at a buffet or cold as snack or for picnics.” Serve with pita bread and an herby green salad.

Ingredients Nutrition

Directions

  1. In a large bowl, beat eggs.
  2. Add the onion and parsley.
  3. Season with salt and pepper and beat together.
  4. In a saucepan large enough to hold the potatoes, add enough water to cover the potatoes, and bring to a boil. Add salt, potatoes, and boil 20 minutes, or until tender.
  5. Drain potatoes and set aside to cool.
  6. When potatoes are cool enough to handle, coarsely grate them.
  7. Add grated potatoes and lamb to the egg mixture and mix together. Knead by hand for 3 to 4 minutes until thoroughly blended.
  8. Take a handful of meat and roll it into a ball.
  9. Coat the meatballs with the bread crumbs, molding each into a triangle, about 5 inches long.
  10. Coat with the bread crumbs again.
  11. In a large frying pan, heat the oil.
  12. Fry the koutlets over a medium heat for 8 to 12 minutes until golden brown, turning occasionally.
  13. Serve hot, garnished with mint.
Most Helpful

5 5

great and easy recipe! I had the lamb mince for a day or two, but I was sick, and hadn't got round to making this. Decided I had to make it, so did the lazy thing; potatoes in the microwave, and everything in the whizz :)
turned out very well! I did add a little fresh mint to the mix, as I love mint and lamb. Had no trouble shaping the rissoles, and they tasted great! I think they would also be wonderful on a bun with cucumber and yogurt! made for Aussie swap, July 2012

5 5

Delicious recipe - great both warm and at room temperature - which I'll certainly make again. I made a few minor changes. For me, garlic is a must in any recipe where it can reasonably be added, so I added 3 cloves of minced garlic to the minced onions (easier to mince in my mini processor than to grate) in step 2. And I added some sage and thyme to the parsley, also in step 2. I initially decided on using only two eggs, and adding another if it seemed necessary. After kneading as instructed, two eggs seemed ideal for a good consistency. The triangular shape was a novel idea, and really neat when using the Koutlets as sandwich fillings - with salad greens - over the next few days: they fitted the bread perfectly! To reduce the fat content, I cooked my Koutlets at a medium heat in the oven on trays loosely covered in foil. They were moist and favoursome: the potatoes were a really nice touch. Next time I make these, I'm going to add some feta - probably just a tablespoon - as I believe this would blend really well with the other flavours and textures. Thanks for sharing a wonderful recipe, mersaydees!