Spicy Turkish Lamb Rissoles

    Spicy Turkish Lamb Rissoles

    (9)
    17saves
    35min


    13 people made this

    These can be made into rissoles, burgers or meatballs and can also easily be cooked on a barbie. Also try serving with flatbread and salsa.

    Ingredients
    Serves: 6 

    • 500g lamb mince
    • 500g beef mince
    • 1 teaspoons salt
    • 1 teaspoons pepper
    • 3 teaspoons cumin powder
    • 2 teaspoons ground sweet paprika
    • 3 tablespoons tomato paste
    • 2 medium onions, peeled
    • 4 cloves garlic, peeled
    • 1 tablespoon olive oil
    • 1/4 bunch parsley
    • 3 tablespoons plain flour (or 80g bread crumbs)
    • 2 small eggs

    Directions
    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Combine lamb and beef mince into a large mixing bowl.
    2. Add salt, pepper, cumin powder, sweet paprika and tomato paste to the bowl. Do not mix at this stage, simply set aside.
    3. Roughly chop onions, garlic and parsley.
    4. Place chopped onions and garlic into a blender and slowly drizzle in olive oil whilst blending until it becomes a paste.
    5. Add the chopped parsley to the onion/garlic paste and then blend for five seconds.
    6. Pour the paste into mixing bowl, then combine with mince and spices. Knead meat mixture lightly with clean hands then sprinkle the plain flour (or breadcrumbs) over the meat mixture.
    7. Crack two eggs into a small bowl (to ensure there are no broken shell fragments) then add both to meat mixture and knead lightly.
    8. Allow mixture to rest for five minutes (to allow flavour infusion of herbs and spices) then repeat kneading to ensure all ingredients are well combined.
    9. Take a small handful of meat and shape into small balls, and then press lightly between palms to form a flat pattie.
    10. Rest the rissoles on a large plate using plastic wrap to separate layers. Continue this process until all of this mixture is used.
    11. Once you have prepared all the rissoles, cover the whole plate with plastic wrap and refrigerate for at least one hour - or overnight - to allow the flavours to develop.
    12. When ready to cook, pre-heat the grill and line a shallow baking tray or a similar tray with aluminum foil. Lay the rissoles on the tray, making sure to keep them at least one cm apart.
    13. Grill rissoles under medium-high heat 9about 5cm from the heat), remembering to turn only once during cooking. Rissoles will be cooked when they are a deep golden brown on both sides.
    14. Serve with rice, garlic yoghurt and tomato salsa. May also be accompanied with a garden salad.

    Freezing

    These freeze well but freeze them when uncooked.

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    Reviews and Ratings
    Global Ratings:
    (9)

    Reviews in English (9)

    by
    7

    This is delicious, though I also like to add panko or italian bread crumbs to stretch it. When I pan fry them, I make a sauce out of the drippings, ketchup, lots of paprika and some curry powder. Great for taking to lunch the next day. ALSO uncooked patties freeze well until you are ready to eat. Thaw in fridge and cook as normal.  -  08 Nov 2009  (Review from Allrecipes USA and Canada)

    by
    7

    Very tasty. I liked the easy blending of onion and garlic, tho' had no Parsley and used a generous amount of Coriander, snipped with scissors into the meat mixture. We are also fond of Cumin, so I was generous with that. Did not wait for the Resting in fridge as we were too hungry. Will enjoy these again.  -  17 Oct 2008  (Review from Allrecipes USA and Canada)

    by
    5

    My family loved these. I made flatter patties and substituted bread crumbs for the flour. I served with a roasted veggie bulgar pilaf and an eggplant-chickpea dish. A salad would have been a nice addition. Thanks for the great recipe.  -  19 Nov 2010  (Review from Allrecipes USA and Canada)

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