Mongolian lamb rissoles


Recipe may contain gluten, peanuts, tree nuts, milk and fish.

Mongolian lamb turned mini rissoles! This easy dinner with noodles, vegetables and an addictive Asian dressing will be a hit with the family.

18 Ingredients

  • 500g lamb mince

  • 25g (1/2 cup) panko breadcrumbs

  • 2 green shallots, thinly sliced, plus 4 extra, thickly sliced diagonally

  • 2 garlic cloves, crushed

  • 2 tsp finely grated ginger

  • 1 egg, lightly whisked

  • 2 tsp vegetable oil

  • 150g snow peas, halved diagonally

  • 225g dried egg noodles

  • 2 tsp sesame seeds, toasted
  • Sauce

  • 11/2 tsp cornflour

  • 125ml (1/2 cup) water

  • 2 tbsp hoisin sauce

  • 2 tbsp soy sauce

  • 2 tbsp Shaoxing wine

  • 1 tsp sesame oil

  • 1/2 tsp chilli paste

  • 1/4 tsp Chinese five spice

5 Method Steps

  • Step 1

    Combine the lamb, breadcrumbs, shallot, garlic, ginger and egg in a bowl. Season. Use dampened hands to mix until well combined. Divide into 12 equal portions and shape into patties.

  • Step 2

    Heat oil in a large deep frying pan over medium heat. Cook rissoles for 5-6 minutes each side or until browned all over. Transfer to a baking tray. Drain excess fat from pan, leaving about 1 tbs. Heat over mediumhigh heat. Add extra shallot and snow peas. Cook, stirring, for 2 minutes or until lightly charred. Transfer to a bowl and cover to keep warm.

  • Step 3

    To make the sauce, stir cornflour and 1 tbs of water in a jug until smooth. Set aside. Heat the pan over medium heat. Add remaining water, sauces, wine, oil, paste and five spice. Stir to combine. Stir in the cornflour mixture. Cook, stirring, until mixture boils and thickens.

  • Step 4

    Meanwhile, cook the noodles following packet directions. Drain.

  • Step 5

    Return rissoles to the pan and turn to coat in the sauce. Simmer for 5 minutes to develop the flavours and heat through. Divide the noodles among serving bowls. Top with vegies and rissoles. Drizzle with the sauce mixture from the pan and sprinkle with sesame seeds.

Tell us what you think of this recipe!

Nutritional Information

Per serving

  • 514

  • 2149 kj

  • 15.7g

  • 4.1g

  • 4.7g

  • 37.8g

All quantities above are averages

Image by Jeremy Simons

Source link

‘Iced Vovo’ custard slice

Chicken cordon bleu rissoles with salad