Mutton rolls

45 MINUTES + COOLING + CHILLING MAKES ABOUT 20 ROLLS | EASY

Russet potatoes 650g (or other floury potatoes), scrubbed

lamb mince 300g

malt vinegar 2 tbsp

black peppercorns ground to make 2 tsp

vegetable oil 1 litre

onions 2, finely chopped

mint leaves 6 large, finely chopped

green chillies 2 small, finely chopped

plain flour 125g

eggs 2, lightly beaten

fine dried breadcrumbs 165g

1

Put the whole potatoes in a large pan, cover with lightly salted water and simmer until tender. Drain. When cool enough to handle, peel and coarsely mash the potatoes. Meanwhile, combine the lamb, vinegar, pepper and 1 tsp of salt in a bowl, and set aside for 10 minutes. 2

Heat 2 tsp of the oil in a heavy-based frying pan over high heat, and cook the lamb mixture for 8 minutes, stirring regularly and breaking up the mince, until most of the liquid has evaporated. Add the onions, mint and chillies, and cook, stirring continuously, for 5 minutes. Remove to a sieve to drain any excess liquid. 3

Using a lightly oiled banana leaf or baking paper, put a heaped tbsp of potato mash in the centre and flatten into a rectangle about 8cm x 10 cm. Put 2 tsp of mince along the centre and, starting at one long side, roll up tightly and put on a tray lined with baking paper. Chill for 30 minutes, then carefully remove the wrapping from the rolls. Dust each roll in the flour, then dip in the egg and coat with breadcrumbs. 4

Heat the remaining oil in a deep-fryer or large heavybased pan to 180C or until a cube of bread browns in 30 seconds. Deep-fry the rolls, in batches, until they are crisp and golden, then drain on kitchen paper and serve hot or cold.

PER SERVING 165 kcals | fat 8G saturates 1.5G | carbs 16.8G | sugars 1.4G fibre 1G | protein 5.9G | salt 0.4G