Monday Supper! Curried Lamb and Chutney Rissoles/Patties

Recipe by French Tart
READY IN: 25mins




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