Lamb And Tomato Rissoles

• 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

1. Combine flour, egg and milk. Stir until combined. Add tomatoes, lamb and mint.
2. 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.
3. Meanwhile, blanch peas in boiling water for 3 mins, or until tender. Drain. Add butter and mash until almost smooth. Season.
4. Serve rissoles with mashed peas and tomato chutney.

allpurpose flour, flour, egg, milk, tomatoes, lamb, fresh mint, vegetable oil, frozen peas, butter, tomato chutney

Taken from recipes-plus.com/api/v2.0/recipes/23626 (may not work)