225g/½lb cooked lamb, minced
1 onion, very finely chopped
50g/2oz fresh breadcrumbs
salt and freshly ground black pepper
1 tbsp chopped fresh parsley
1 tsp chopped fresh rosemary
1 garlic clove, crushed
1 small free-range egg
flour, seasoned with salt and freshly ground black pepper
2 tbsp vegetable oil
Place all of the ingredients, except the flour and the oil, into a large bowl and mix well.
Divide the mince mixture into six and roll into balls.
Dredge each meatball in the seasoned flour.
Heat the oil in a pan over a medium heat. Add the rissoles and fry for 10-12 minutes, turning occasionally, until golden-brown all over and completely cooked through.
Serve immediately.
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Bread and butter pudding
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