Lamb Rissoles with Spicy Tomato Dip

The Medieval answer to difficulties arising from eating with only a knife and spoon!! Meat was minced, rolled in breadcrumbs and fried - the perfect Medieval fast finger food. Ours are flavoured with capers, which have been used in cooking since Tudor times.

Prep Time: 10 mins

Cook Time: 10 minutes

Serves: 3 people

Ingredients

  • 225g lean lamb mince
  • 1 garlic clove, peeled and crushed
  • 2 tablespoons tomato ketchup
  • 1 tablespoon capers, finely chopped
  • 25g breadcrumbs
  • 1 beaten egg

  • For the dip:

  • 1 teaspoon oil
  • 2 tablespoons mayonnaise
  • 2 tablespoons tomato ketchup
  • 1 teaspoon sweet chilli sauce

Method

  1. In a bowl mix together the lamb, garlic, tomato ketchup, capers and breadcrumbs. Mix well, season and shape into 6 rissoles. Spread the breadcrumbs onto a plate, and dip each rissole into beaten egg and then into the breadcrumbs.
  2. Cook for 8-10 minutes each side, under a preheated grill or by heating the oil in pan and frying. To make the dip mix together the mayonnaise with the tomato ketchup and sweet chilli sauce.
  3. Serve as a snack with toasted pitta bread, the tomato dip and salad or as a main meal with potato wedges.