Lamb Rissoles (with quinoa)

2012-10-19
  • Servings : 8 rissoles
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Lamb and Quinoa Rissoles do taste as good as they sound. Over the past few weeks Harry has been eating less spoon fed meals and more from his tasting plate. I think we are officially transitioning on to family food, so am right into cooking nutritious dinners he can eat himself. I made these rissoles because he loves lamb and thought they might be a hit – they were. I was surprised at just how delicious they were, the texture was melt in the mouth – Harry ate three of them and Henry and I gobbled the rest up.

Tip: older kids and adults will love these as burger patties.

Nutrition note: The addition of quinoa in these lamb rissoles is an excellent nutrient rich, gluten free substitute for breadcrumbs.

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Ingredients

  • 500g organic diced lamb (or lamb mince)
  • 1 brown onion, chopped
  • 1 clove garlic, crushed
  • 1 egg* (optional)
  • 1 cup cooked quinoa (or use 1 cup breadcrumbs*)
  • 1 tbs Worcestershire sauce*
  • 1/2 cup chopped button mushrooms
  • 1/4 cup chopped parsley
  • 1 tbsp extra virgin olive oil to fry
  • 1/2 cup grated cheese*
  • *Note: some Worcestershire sauce is not gluten free. If you are catering to allergies, leave out the egg, cheese or breadcrumbs.

Method

Step 1

Preheat oven to 180°C. Line a baking tray with baking paper. Cook your quinoa according to pack instructions. -

Step 2

Using a food processor, process the lamb until finely chopped. Add the mushrooms, onion and garlic and process to combine. -

Step 3

Transfer the lamb mixture to a bowl. Add the egg, cooked quinoa, Worcestershire sauce and parsley. Use your hands to thoroughly mix the ingredients together. Shape into palm sized patties and set aside. If you have time refrigerate patties for 30 minutes before cooking. -

Step 4

Heat the oil in a large fry pan over medium. Add the patties in batches and fry for around 3 minutes either side. Once cooked, transfer to the baking tray and bake in the oven for around 10 minutes to ensure the meat is cooked through. -

Step 5

If serving immediately, I added some grated cheese to melt over the top. Freeze patties individually. -

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Recipe Comments

  1. posted by katherine on May 29, 2014

    do you put the cheese in the pattie too or is that for top?

      Reply
    • posted by Allie on August 8, 2014

      That’s for the top :)

        Reply
  2. posted by Louise on June 21, 2014

    I guess you could use Quinoa flakes (macrofoods)?

      Reply
    • posted by Kristy Warnock on January 26, 2015

      How did you go with the Quinoa flakes? I have those but not Quinoa

        Reply
  3. posted by Dj on June 23, 2014

    I made these over the weekend and I am making another batch today. I used quinoa instead of bread crumbs. Very delicious.

      Reply
    • posted by Allie on June 23, 2014

      They are a staple here too, always have a batch in the freezer :) Ax

        Reply
  4. posted by Alison on July 7, 2014

    Hi, just about to make these and not sure when to freeze? Silly question, but do you cook them all and then freeze, or freeze them raw? Thanks

      Reply
    • posted by Jess on July 7, 2014

      Hi Alison, you can freeze them raw or freeze them cooked. I prefer to freeze them raw as they usually dry out when trying to defrost them after they have been cooked. You can find more great freezing and storage tips here: http://onehandedcooks.com.au/freezing-and-defrosting-guide/ Enjoy, Jx

        Reply
  5. posted by Gabrielle on July 14, 2014

    Do you think beef mince would substitute well? Its cheaper and I have some in the freezer

      Reply
    • posted by Jess on July 15, 2014

      Yes of course Garbrielle, enjoy :) Jx

        Reply
  6. posted by michelle on October 4, 2014

    could you partially cook, ie in the pan and then freeze? so when you defrost you cook the rest of the way in the oven….would that stop then drying out?

      Reply
    • posted by Allie on October 14, 2014

      I haven’t tried this myself Michelle but I don’t see why not?

        Reply
  7. posted by morgan on May 10, 2015

    I just made these, but used pork and veal mince (no lamb mince at the supermarket) and they were smashed down in record time by my 1.5 yo.

      Reply
  8. posted by Ella on August 24, 2015

    what can I sub for the mushrooms? not a fan..thanks

      Reply
    • posted by Allie on October 2, 2015

      You could just leave them out, or add some grated carrot or tinned lentils? Ax

        Reply
  9. posted by Arti on February 10, 2016

    Hi there! How old was Henry when you wrote up this recipe? i.e. transition to family foods

      Reply
  10. posted by DUSTY on February 27, 2016

    I cooked these for my 9 month old and he loved them! A great hearty finger food :-) Also wanted to say I love your site! So many simple, great, yummy recipes!

      Reply

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