Tastes Divine Gluten Free Lamb Paddies

http://www.jimmyboswell.com

• By foodie User jimmyboswell
  More recipes by this foodie >
• Difficulty: Easy
• Course: Main Course
• Serves: 4

Ingredients

GF, DF, SF, NF (Not egg free)


These are great to cook on the BBQ as well as cooked in a fry pan or grilled in the oven on a rack over a tray to catch the fluids as they cook. They are very moist and have a great taste especially the garlic and rosemary. Take care not to add too much carrot as this will make them too moist and they will fall apart. If this happens you can add some more breadcrumbs when you are mixing in the bowl. Great for Gluten Free Burgers using Venerdi Gluten Free Baps


Ingredients

500 grams lean New Zealand Lamb mince
½ onion chopped finely
1 egg, lightly beaten
1/2 cup Tastes Divine Natural Breadcrumb Coating Mix
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped rosemary
2 tablespoons grated carrot
1 tablespoon fresh chopped basil
Sea salt and freshly milled black pepper to taste
2 -3 tablespoons olive oil
Gluten free flour to coat for cooking (I use Bakels GF Flour)

Method

In a large bowl, combine all ingredients except the oil. Using your hands, mix throughout, but gently. I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all distributed evenly. Do not over mix. Lightly oil the palms of the hands, and shape the mixture into one large ball. Turn out onto a chopping board and cut the ball in half. Mould the two halves into balls and halve each again. Keep rolling each one into a ball and halving them till you have 8 medium or 16 small balls depending on the size that you prefer.

Put half a cup of gluten free flour in a bowl and coat the balls evenly. Using the palm of your hand flatten each one out so they are even in shape and about 1 to 1.5cm thick.

Heat a frying pan large enough to hold the several rissoles and cook them in batches. As you are doing this place the cooked ones in the oven that has been pre-heated to 140-150 Deg C to hold them until you have cooked the whole batch.

Sauté the rissoles over medium-high heat, turning as you cook to brown both sides making sure they are cooked evenly through but not over cooked. There should be enough fat released from the meat paddies, but if the pan gets dry, add a little oil.