Saturday, 5 November 2011
Lamb Rissoles (paddies)
These are great to cook on the BBQ as well as cooked under a grilled in the oven on a rack over a tray to catch the fluids as they cook and flavour vegetables roasting under them. They are very moist and have a great taste especially the garlic and rosemary. Take care not to add too much carrot as this will make them too moist and they will fall apart. If this happens you can add some more bread crumbs when you are mixing in the bowl. They are basic to prepare but taste so good..
600 grams lean New Zealand lamb mince
½ onion chopped finely
1 egg, lightly beaten
1/2 Gluten Free cup bread crumbs
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped rosemary
2 tablespoons grated carrot
1 tablespoon fresh chopped basil
Sea salt and freshly milled black pepper to taste
2 -3 tablespoons olive oil
100 grams taste cheese, grated finely (optional)
Gluten Free flour to coat for cooking
1 tablespoon finely chopped smoky bacon
(This gives the rissoles a slightly smoky flavour) (Optional)
In a large bowl, combine all ingredients except the oil. Using your hands, mix throughout, but gently. I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all distributed evenly. Do not over mix.
Lightly oil the palms of your hands, and shape the mixture into one large ball. Turn out onto a chopping board and cut the ball in half. Mould the two halves into balls and halve each again. Keep rolling each one into a ball and halving them till you have 8 medium or 16 small balls.
Put half a cup of flour in a bowl and coat the balls evenly. Using the palm of your hand flatten each one out so they are even in shape and about 1cm thick. Tip. I use an egg ring for shaping the rissoles to get an even depth and round shape.
Heat a frying pan large enough to hold the several rissoles and seal them lightly on both sides before putting on the BBQ or in an oven pre-heated to 180C to finish cooking.