Use leftover roast leg of lamb and gravy to make these meat patties. The term rissoles comes from the French rissoler (to brown) and also refers to fried turnovers with savory fillings.
- 4 cups diced roast leg of lamb
- 2 cups gravy
- 1⁄4 bunch parsley, leaves chopped
- 5 cups fresh bread crumbs
- Salt and freshly ground black pepper
- 3 eggs
- 1⁄4 cup vegetable oil
Working in 2 batches, put lamb into a food processor and process until the texture resembles that of ground beef, about 30 seconds per batch, or finely chop with a large sharp knife or cleaver, then transfer to a large bowl. Add gravy, parsley, and 2 cups of the bread crumbs, season to taste with salt and pepper, and stir until well combined. Shape meat mixture into twelve 3" patties and set aside.
Put the remaining 3 cups bread crumbs into a medium dish and set aside. Lightly beat eggs in another medium dish and set aside. Heat oil in a large nonstick skillet over medium heat. Meanwhile, lightly dredge 1 lamb patty at a time in the bread crumbs, dip into eggs, then dredge again in the bread crumbs, coating entire surface.
Fry patties, in batches, until golden brown on both sides, 3-5 minutes per side. Serve hot or at room temperature.