Recipe by mersaydees
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.
Top Review by mummamills
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
- 3 eggs
- 1 onion, grated
- 2 tablespoons fresh parsley, chopped
- 1 lb new potato, peeled
- 1 lb ground lamb
- 1 cup dried breadcrumbs
- oil, for frying
- fresh ground black pepper
- mint leaf, to garnish
Directions See How It's Made
- In a large bowl, beat eggs.
- Add the onion and parsley.
- Season with salt and pepper and beat together.
- 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.
- Drain potatoes and set aside to cool.
- When potatoes are cool enough to handle, coarsely grate them.
- Add grated potatoes and lamb to the egg mixture and mix together. Knead by hand for 3 to 4 minutes until thoroughly blended.
- Take a handful of meat and roll it into a ball.
- Coat the meatballs with the bread crumbs, molding each into a triangle, about 5 inches long.
- Coat with the bread crumbs again.
- In a large frying pan, heat the oil.
- Fry the koutlets over a medium heat for 8 to 12 minutes until golden brown, turning occasionally.
- Serve hot, garnished with mint.