Lamb Drops
Juicy lamb rissoles with feta and sundried tomato - and with a drop of chutney for each one!
Equipment
- 7L slow cooker
Ingredients
- 1 kg lamb mince
- 1 small brown onion
- 75 grams sundried tomatoes, drained of oil
- 100 gram Danish feta, crumbled
- 1 tbsp Minced garlic
- 1 Egg
- 1/2 cup panko breadcrumbs
- 1 tsp dried rosemary
- 1 tbsp Worcestershire sauce
- Salt and pepper to season
- 1/2 cup Rosella fruit chutney
Instructions
- I began by processing the onion and drained tomato strips into a fine chopped mixture. I used a stick mixer blender, but any food processor is OK. Otherwise fine dice these as small as you can.
- Then combine this mixture and all other ingredients (except the fruit chutney) into a large mixing bowl. Use your hands (I wear gloves to do this) and really mix this mixture together WELL!
- Roll into approx. 15 large rissoles. Lay these on a tray and use your thumb or small spoon to make a well in the centre of each one (just like a jam drop cookie has)
- Spoon a teaspoon of chutney into this area on each rissole
- I then moved the tray into the fridge to rest for 1-2 hrs before cooking (optional)
- Line a slow cooker with baking paper and lay down the rissoles in a single layer. It's ok if they are close to each other or touch lightly.
- Slow cook on LOW for 5-6hrs. Use TEA TOWEL TRICK
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