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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mince or chop the cooked meat very finely and then add it to the mashed potatoes, mix well. | 2. Add the grated onion, chutney, curry powder and season generously with salt and pepper to taste. | 3. Turn the mixture onto a floured board and form a wide roll, about 6" to 8" long and 4" in diameter. Cut into 1" slices and shape into round cakes, coat with a little more flour and then dip them into the beaten egg and then coat them with the breadcrumbs. Place them on a plate and allow to chill for 30 minutes for firm up a little. (They can be frozen at this stage.). | 4. Heat the fat in a frying pan or skillet over a medium heat and fry them gently on both sides until golden brown and crispy. Drain them well on kitchen paper before serving them warm with salad, tomatoes, chutneys, pickles and bread. Allow 2 to 3 rissoles per person depending on size. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	225	g	cooked	600.75	0.0	37.98	48.5775
potato	450		mashed	-	-	-	-
onion	1/2		peeled grated	14.0	3.2689999999999997	0.385	0.035
chutney	1 -2	tablespoon		-	-	-	-
curry powder	1 -2	teaspoon		0.0	0.0	0.0	0.0
salt pepper				-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
flour				-	-	-	-
breadcrumb				-	-	-	-
			fat	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.