Lamb Patties Recipe
Ingredients
| Bread crumbs | 1 1/4 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| Ground lamb | 2 Pound | |
| Bacon slices | 8 | |
| Butter | 1 Tablespoon | |
| Pineapple slices | 8 | |
| Mushrooms | 1 1/2 Cup (16 tbs), quartered | |
| Parsley | 1 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
In a bowl, soak bread in milk.
Mix in eggs, lamb, salt and pepper.
Refrigerate 1 hour.
Shape into 6-8 patties.
Wrap each one with a bacon slice.
Secure with a toothpick.
In a non stick frying pan, brown patties 5 minutes or so on both sides.
Keep warm.
Meanwhile, in a frying pan, melt butter.
Fry pineapple slices and mushrooms to a nice golden brown color.
Place pineapple and lamb patties on a serving dish.
Garnish with mushrooms.
Sprinkle with parsley.
Mix in eggs, lamb, salt and pepper.
Refrigerate 1 hour.
Shape into 6-8 patties.
Wrap each one with a bacon slice.
Secure with a toothpick.
In a non stick frying pan, brown patties 5 minutes or so on both sides.
Keep warm.
Meanwhile, in a frying pan, melt butter.
Fry pineapple slices and mushrooms to a nice golden brown color.
Place pineapple and lamb patties on a serving dish.
Garnish with mushrooms.
Sprinkle with parsley.
Chef
