Rissoles | Leftover Meat Patties

Peel and chop the onion into chunks for mincing.

Cut the leftover roast lamb into small pieces suitable for the mincer.

Peel and mince the garlic cloves.

Defrost and chop some frozen pork fat to add for juiciness (optional).

Assemble the mincer with the funnel, scrolling bit, propeller blade, medium plate, and retaining screw.

Mince the onion, lamb, and garlic together.

Add the breadcrumbs through the mincer to help push the meat out.

Mix in the egg, herbs, salt, pepper, and fish sauce (or soy sauce/Worcestershire sauce) into the minced mixture.

Grate the carrot and courgette into the mixture, adjusting the amount as needed.

Form the mixture into thick patties weighing about 125 grams each.

Roll the patties in wholemeal flour for coating.

Place the patties in the fridge for about half an hour to firm up.

Preheat the air fryer to 180°C (200°C for conventional oven, gas mark 6).

Spray the air fryer basket with oil before placing the patties inside.

Cook the patties in the air fryer for 15 minutes, then turn them over and cook for an additional 10 minutes.

Equipment Needed

Dietary

Allergens