Pan-Fried Lamb Rissoles with Minted Pea Purée
Tender ground lamb rissoles pan-fried to a golden brown, served with a fresh minted pea purée for a vibrant Australian-inspired meal. This australian-inspired beef ready in about 30 minutes pairs ground lamb, breadcrumbs, small, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 500 g ground lamb
- 1/2 cup breadcrumbs
- 1 small, finely diced onion
- 2, minced garlic cloves
- 1 large egg
- 2 tbsp, chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 300 g frozen peas
- 1/4 cup fresh mint leaves
- 1 tbsp lemon juice
- 1 tbsp butter
Instructions
- Step 1: In a large bowl, combine 500 g ground lamb, 1/2 cup breadcrumbs, 1 small finely diced onion, 2 minced garlic cloves, 1 large beaten egg, 2 tbsp chopped fresh parsley, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined.
- Step 2: Shape the mixture into 8 equal-sized oval rissoles, about 1/2-inch thick.
- Step 3: Heat 3 tbsp olive oil in a large non-stick skillet over medium heat. Add the rissoles and cook for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
- Step 4: While the rissoles cook, bring 1 liter of salted water to a boil and add 300 g frozen peas. Boil for 3 minutes until tender, then drain and transfer immediately to a blender.
- Step 5: Add 1/4 cup fresh mint leaves, 1 tbsp lemon juice, and 1 tbsp butter to the peas. Blend until smooth and season with salt to taste.
- Step 6: Serve the lamb rissoles warm with a generous dollop of the minted pea purée alongside.
Frequently asked questions
How long does Pan-Fried Lamb Rissoles with Minted Pea Purée take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Fried Lamb Rissoles with Minted Pea Purée?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground lamb from drying out.
Can I substitute ingredients in Pan-Fried Lamb Rissoles with Minted Pea Purée?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Lamb Rissoles with Minted Pea Purée for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Fried Lamb Rissoles with Minted Pea Purée?
Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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