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June 7, 2007

Sebastian Hampson

This is a pretty loose recipe in terms of quantities but you will need the following:

Ingredients:

* Lamb mince 500g
* Cooked brown rice – about a cup
* Canned diced capsicum x 2 cans – they are tiny
* Egg yolk
* Hot/spicy sauce, eg tabasco
* Cous cous (not cooked)

Method:

1. Combine all ingredients, except cous cous
NB. Drain capsicum well but reserve a little of the liquid, to be added later if needed if the mixture is too dry.
2. Form patties, not too thick. Roll patties in cous cous until completely covered, bung in fridge for 30 mins before cooking. When cooked the cous cous will form a crispy crust.
3. These rissoles can be used as hamburger patties or eaten dipped in things like tzatki or babagounesh, which I know have no real place at a traditional BBQ! They also go well with tomato sauce (which does).

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