Pan-Fried Lamb Rissoles with Minted Pea Puree

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy Australian-style lamb rissoles pan-fried to golden perfection, served alongside a refreshing minted pea puree that balances richness with bright herbaceous notes. This australian-inspired lamb ready in about 30 minutes pairs ground lamb, finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 15 min Serves 4 Australian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 lb ground lamb, 1/2 cup finely chopped onion, 2 minced garlic cloves, 1/3 cup fresh breadcrumbs, 1 beaten large egg, 1 tbsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined.
  2. Step 2: Shape the lamb mixture into eight equal oval patties, about 3 inches wide.
  3. Step 3: Heat 2 tbsp olive oil in a large non-stick skillet over medium heat. Add the rissoles and cook for 5-6 minutes per side until deeply browned and cooked through, about 12 minutes total. Remove and keep warm.
  4. Step 4: Meanwhile, bring 1/4 cup water to a boil in a small saucepan. Add 1 1/2 cups frozen peas and cook for 3 minutes until tender. Drain and transfer peas to a blender.
  5. Step 5: Add 1/4 cup packed fresh mint leaves and 1 tbsp lemon juice to the peas. Blend until smooth, adding a splash of water if needed to reach a creamy puree consistency.
  6. Step 6: Serve the lamb rissoles topped with a generous dollop of minted pea puree, garnished with additional mint if desired.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Lamb Rissoles with Minted Pea Puree 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 Puree?

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 Puree?

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 Puree 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 Puree?

Australian lamb 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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