Monday Supper Curried Lamb and Chutney Rissoles Patties
Elevate your weeknight dinners with these flavorful Monday Supper Curried Lamb and Chutney Rissoles Patties, a delightful fusion of bold spices and tangy-sweet chutney. Made with tender ground lamb, aromatic curry powder, ginger, and fresh cilantro, these juicy patties pack maximum flavor in every bite. The addition of mango or apricot chutney gives these rissoles a mouthwatering burst of sweetness, perfectly balanced by savory breadcrumbs and a hint of lemon juice. Quick to prepare and pan-fried to golden perfection in under 30 minutes, these patties are perfect for a speedy yet satisfying meal. Pair them with steamed rice, warm naan bread, or a crisp garden salad for a dinner that’s both comforting and exotic! Ideal for curry lovers and those seeking unique lamb recipes, these patties are sure to become a weeknight staple.
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Recipe Information
Ingredients
- 500 grams ground lamb
- 1 medium onion
- 2 pieces garlic cloves
- 1 teaspoon fresh ginger
- 50 grams breadcrumbs
- 1 large egg
- 2 teaspoons curry powder
- 2 tablespoons chutney (mango or apricot)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro
- 1 teaspoon lemon juice
Instructions
Peel and finely dice the onion. Mince the garlic cloves and grate the fresh ginger.
In a large mixing bowl, combine the ground lamb, diced onion, minced garlic, grated ginger, breadcrumbs, egg, curry powder, chutney, salt, and black pepper.
Mix the ingredients thoroughly with clean hands or a spoon until fully combined. Add the lemon juice and finely chopped cilantro, then mix again.
Shape the lamb mixture into 8 evenly sized patties, about 2 cm thick each.
Heat the vegetable oil in a large frying pan over medium heat.
Add the patties to the pan, ensuring they are not overcrowded. Cook in batches if necessary.
Cook each side for 3-4 minutes, or until golden brown and fully cooked through to an internal temperature of 70°C (160°F).
Remove the patties from the pan and place them on a plate lined with paper towels to absorb excess oil.
Serve the rissoles hot with a side of steamed rice, naan bread, or a fresh salad.
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1441 mg | 63% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 6.1 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
