Lamb Drops: Feta and Sundried Tomato Rissoles. Stuffed juicy lamb rissoles, filled with feta, sundried tomatoes and a drop of chutney. Slow cooked and delicious. Feta-stuffed tomato-sundried juicy lamb rissoles – and a teaspoonful of chutney on each!
Prep Time: 30 minutes
Cook Time: 5 hours
Total Time: 5 hours 30 minutes
Food: Lamb, Meatballs, Rissoles, Mince
Servings: 15 rissoles
Equipment: 7L slow cooker
Ingredients
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1 kg lamb mince
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1 small brown onion
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Dry, drained, oil sundried tomatoes, 75gms
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100 gram Danish feta, crumbled
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1 tbsp minced garlic
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1 egg
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1/2 cup panko breadcrumbs
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1 tsp dried rosemary
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1 tbsp Worcestershire sauce
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salt and pepper to season
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1/2 cup Rosella fruit chutney
Lamb Drops: Instructions
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Fine chop the sundried tomato strips and onion with a stick mixer, blender, or food processor.
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Combine this mixture with all other ingredients (except fruit chutney) in a large mixing bowl. Add water and stir and blend.
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Stuff into comparatively large rissoles. Hollow out a little well in the middle of each with a thumb or a spoon.
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Fill in 1 teaspoon of chutney in the well of each rissole.
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Put the tray in the fridge to rest (optional) 1-2 hours until it is time to cook.
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Cover the sides of a slow cooker with baking paper and put rissoles in a single layer. They can touch each other.
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Bake on LOW for 5-6 hours until cooked.