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    You are in: Home / Recipes / Monday Supper! Curried Lamb and Chutney Rissoles/Patties Recipe
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    Monday Supper! Curried Lamb and Chutney Rissoles/Patties

    Monday Supper!  Curried Lamb and Chutney Rissoles/Patties. Photo by French Tart

    1/7 Photos of Monday Supper! Curried Lamb and Chutney Rissoles/Patties

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    French Tart's Note:

    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!

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    Ingredients:

    Serves: 2-3

    Yield:

    Rissoles

    Units: US | Metric

    Directions:

    1. 1
      Mince or chop the cooked meat very finely and then add it to the mashed potatoes, mix well.
    2. 2
      Add the grated onion, chutney, curry powder and season generously with salt and pepper to taste.
    3. 3
      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.).
    4. 4
      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.

    Ratings & Reviews:

    • on July 22, 2010

      55

      What a great use of leftovers! I never really had a recipe using leftover lamb that I loved until now. The flavouring was perfect, even miss 4 yr old ate this up with no complaints about them being too spicy. I topped with a curry sour cream sauce. Thanks FT for my new leftover lamb go to.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Monday Supper! Curried Lamb and Chutney Rissoles/Patties

    Serving Size: 1 (287 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 450.1
     
    Calories from Fat 123
    27%
    Total Fat 13.7 g
    21%
    Saturated Fat 5.5 g
    27%
    Cholesterol 201.3 mg
    67%
    Sodium 805.5 mg
    33%
    Total Carbohydrate 41.9 g
    13%
    Dietary Fiber 3.9 g
    15%
    Sugars 4.3 g
    17%
    Protein 37.6 g
    75%

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