Recipe by Kim Dennison
In a bowl put the minced lamb, precooked chopped onion, egg, herbs, salt and pepper to taste.
Mix well then using your bands make into small rissoles and put a 1/2 teaspoon of fetta in the middle then pat the mince around it.
Fry in a large pan with a little olive oil.
Serve with Taziki and or hommus with flat bread and Greek salad
Mix altogether and serve.
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