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!

• Ready In: 25 mins
• Serves: 2-3
• Yields: 6-8 Rissoles

Ingredients

• 225  g cooked lamb (8 ounces) or 225  g beef (8 ounces)
• 450  g  cold mashed potatoes (1 lb)
• 1⁄2 small onion, peeled and grated
• 1 -2  tablespoon chutney or 1 -2  tablespoon  relish
• 1 -2  teaspoon curry powder
•  salt and pepper
• 1  egg, beaten
•  flour, for dredging
•  breadcrumbs, for coating
•  fat, for frying

Directions

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