Ingredients
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3
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1
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2
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1
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1
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1
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-
-
-
-
-
-
-
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Directions
Lamb Koutlets, Based on a recipe from Soheila Kimberleys cookbook, Taste of the Middle East She says, Koutlets are very tasty and are popular hot at a buffet or cold as snack or for picnics Serve with pita bread and an herby green salad , great and easy recipe! I had the lamb mince for a day or two, but I was sick, and hadn’t got round to making this Decided I had to make it, so did the lazy thing; potatoes in the microwave, and everything in the whizz :)turned out very well! I did add a little fresh mint to the mix, as I love mint and lamb Had no trouble shaping the rissoles, and they tasted great! I think they would also be wonderful on a bun with cucumber and yogurt! made for Aussie swap, July 2012, Delicious recipe – great both warm and at room temperature – which I’ll certainly make again I made a few minor changes For me, garlic is a must in any recipe where it can reasonably be added, so I added 3 cloves of minced garlic to the minced onions (easier to mince in my mini processor than to grate) in step 2 And I added some sage and thyme to the parsley, also in step 2 I initially decided on using only two eggs, and adding another if it seemed necessary After kneading as instructed, two eggs seemed ideal for a good consistency The triangular shape was a novel idea, and really neat when using the Koutlets as sandwich fillings – with salad greens – over the next few days: they fitted the bread perfectly! To reduce the fat content, I cooked my Koutlets at a medium heat in the oven on trays loosely covered in foil They were moist and favoursome: the potatoes were a really nice touch Next time I make these, I’m going to add some feta – probably just a tablespoon – as I believe this would blend really well with the other flavours and textures Thanks for sharing a wonderful recipe, mersaydees!
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Steps
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1
Done
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In a Large Bowl, Beat Eggs. |
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2
Done
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Add the Onion and Parsley. |
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3
Done
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Season With Salt and Pepper and Beat Together. |
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4
Done
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in a Saucepan Large Enough to Hold the Potatoes, Add Enough Water to Cover the Potatoes, and Bring to a Boil. Add Salt, Potatoes, and Boil 20 Minutes, or Until Tender. |
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5
Done
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Drain Potatoes and Set Aside to Cool. |
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6
Done
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When Potatoes Are Cool Enough to Handle, Coarsely Grate Them. |
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7
Done
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Add Grated Potatoes and Lamb to the Egg Mixture and Mix Together. Knead by Hand For 3 to 4 Minutes Until Thoroughly Blended. |
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8
Done
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Take a Handful of Meat and Roll It Into a Ball. |
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9
Done
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Coat the Meatballs With the Bread Crumbs, Molding Each Into a Triangle, About 5 Inches Long. |
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10
Done
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Coat With the Bread Crumbs Again. |
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11
Done
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in a Large Frying Pan, Heat the Oil. |
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12
Done
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Fry the Koutlets Over a Medium Heat For 8 to 12 Minutes Until Golden Brown, Turning Occasionally. |
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13
Done
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Serve Hot, Garnished With Mint. |
