Thanks to my grandad, these will be forever known in my family as arseholes. I love them, though they don’t seem to be that well known in the UK. There are many different versions available, but this is how I remember them from my childhood.
Serve with boiled potatoes and gravy.
- 1 onion
- 250g lamb mince
- 40g breadcrumbs + a little extra for coating
- ¼ teaspoon cinnamon
- Handful finely chopped parsley
- 1 garlic clove (grated)
- Salt & pepper (to taste)
Blitz the onion in a food processor. Add all the ingredients to a bowl and mix well.
Split the mixture into 4. Squash each portion firmly into a ball shape and flatten each ball to form a burger.
Put some breadcrumbs onto a plate and push the rissoles into the crumbs, coating all the edges and sides.
Heat some olive oil in a large frying pan and cook the rissoles for about 5 minute on each side.