Lamb And Tomato Rissoles

• 1/2 cup all-purpose flour sifted
• 1/2 cup self-rising flour sifted
• 1 egg
• 1/2 cup milk
• 2 medium tomatoes finely chopped
• 10 1/2 ounces lamb roast, chopped
• 1/4 cup fresh mint chopped
• vegetable oil to shallow-fry
• 12 ounces frozen peas
• 3 tablespoons butter at room temperate
• 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, egg, milk, tomatoes, lamb roast, vegetable oil, frozen peas, butter, tomato chutney

Taken from www.yummly.com/recipe/Lamb-and-Tomato-Rissoles-1406178 (may not work)