Lamb Rissoles

This dish is a great one to make with kids and a great way to disguise a few vegetables if
you have a fussy eater or two in the family.
I have found that kids are more adventurous with their food if they have had a hand in helping to
prepare it. And who doesn’t love to get their hands into a squishy mesh?!
The simplicity of this recipe also means that if you need something nutritious and fast after a long
day but still want to get in some bonding time you can get it all in one foul swoop.

I like to serve these with homemade sweet potato wedges (peel and cut the sweet potatoes into
wedges and place on a baking tray, drizzle with olive oil and cook alongside the rissoles), but you can
make regular potato wedges/chips using the same method of peeling, slicing and then drizzling the
potatoes with olive oil. If you put these in while preparing the rissoles you can place on the lower shelf once the rissoles go in the oven.

INGREDIENTS:

Before preparing any of the meal soak 8 wooden skewers in water (it helps to stop them from
burning). If you are using metal skewers you do not need to soak them.

Serves 4

1lb Lamb Mince
2 cloves garlic
1 tablespoon tomato puree
½ red onion
½ large carrot
½ pepper – red or yellow
dash of Worcestershire sauce
dash tobacco sauce (optional)
1 teaspoon dried oregano
1 tablespoon maple syrup (honey will work either but the sweetness of the maple really works its magic here)

METHOD:
Place all the ingredients (except the mince) into a food processor and pulse until everything is finely diced.
Place minced lamb in a bowl and add the ingredients from the food processor.
Using your hands (or little helper hands) mix the ingredients together.
Mould a handful of the mixture onto each skewer into a sausage shape.
Place on baking tray and cook in a preheated oven at 180⁰C/Gas Mark 4 for approx 30/40 minutes. (depending on whether it is fan assisted or not).
That’s it. You now have a fabulous, quick, nutritious meal.