Lamb Rissoles

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.

Serves 2


  • 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.

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