Lamb And Tomato Rissoles - cooking recipe

Ingredients

1/2 cup all-purpose flour, sifted
1/2 cup self-rising flour, sifted
1 None egg
1/2 cup milk
2 None medium tomatoes, finely chopped
10.5 oz roast lamb, chopped
1/4 cup fresh mint, chopped
None None vegetable oil, to shallow-fry
12 oz frozen peas
3 tbsp butter, at room temperate
None None tomato chutney, to serve

Preparation

Combine flour, egg and milk. Stir until combined. Add tomatoes, lamb and mint.
Heat oil in a large heavy-bottomed frying pan over medium heat. Drop 3-4 spoonfuls of lamb mixture into pan at a time. Cook for 2 mins. Flip and cook for another 2 mins, or until golden brown. Drain on paper towels.
Meanwhile, blanch peas in boiling water for 3 mins, or until tender. Drain. Add butter and mash until almost smooth. Season.
Serve rissoles with mashed peas and tomato chutney.