Lamb Rissoles and Onion Gravy
Buy mince in bulk and keep some raw rissoles in the freezer. Thaw overnight in the fridge, pat dry, lightly flour, then fry up for a speedy meal.
- 1⁄3 cup (50 g) plain flour
- 500 g lamb mince
- 1 small onion, finely chopped
- 1 teaspoon dried mixed herbs
- 2 tablespoons tomato sauce
- vegetable oil for pan-frying.
- ONION GRAVY
- 2 teaspoons olive oil or softened butter
- 1 large onion, halved and sliced
- 1 tablespoon plain flour
- 1 cup (250 ml) beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato sauce (optional)
- Put the flour in a shallow bowl. Have a bowl of water on the bench to wet your hands while shaping the rissoles.
- Put the mince in a large bowl with the onion, herbs and tomato sauce. Season well with salt and freshly ground black pepper, then mix well to bring the mixture together. Using moistened hands, shape the mixture into 12 even rounds. Roll each rissole in the flour and shake off the excess.
- Heat some oil in a large frying pan over medium heat. Cook the rissoles in two batches for 3–4 minutes on each side, or until cooked through, adding more oil to the pan as needed. Drain on paper towels and keep warm.
- Meanwhile, make the onion gravy. Heat the olive oil or butter in a small frying pan or saucepan over medium heat. Add the onion to the pan and sauté for 3 minutes, or until softened.
- Add the flour and stir for 1 minute, then gradually stir in the stock, stirring constantly until the mixture thickens.
- Add the Worcestershire sauce and tomato sauce, then reduce the heat and simmer for 2 minutes.
- Serve the rissoles hot, with the onion gravy.