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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.
- 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.
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
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!