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Lamb Rissoles with Spicy Tomato Dip

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.

serves 3

10 mins
prep time

10 mins
cook time

recipe courtesy of our friends at Simply Beef & Lamb

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You'll Need

  • 225g / 8oz lean lamb mince
  • 1 garlic clove, peeled and crushed
  • 30ml / 2 tbsp tomato ketchup
  • 15ml / 1 tbsp capers, finely chopped
  • 25g / 1oz breadcrumbs
  • Salt and freshly milled black pepper
  • 1 beaten egg

For the dip

  • 5ml / 1 tsp oil
  • 30ml / 2 tbsp mayonnaise
  • 30ml / 2 tbsp tomato ketchup
  • 5ml / 1 tsp sweet chilli sauce


  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.

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