Lamb and fetta rissoles with tomato chutney

Step 1

Combine mince, onion, barbecue sauce, garlic, egg, 1/3 cup breadcrumbs, fetta and basil in a bowl. Season with salt and pepper. Shape mixture into 8 rissoles. Coat in remaining breadcrumbs. Transfer to a plate. Cover. Refrigerate for 30 minutes.

Step 2

Preheat oven to 180C/160C fan-forced. Pour enough oil into a large, deep-frying pan to come 5mm up side of pan. Heat over medium-high heat. Cook rissoles, in batches, for 4 to 5 minutes each side, or until browned all over. Transfer to a baking tray.

Step 3

Bake for 10 minutes or until cooked through. Meanwhile, place tomato sauce and sugar in a small saucepan over medium heat. Season with salt and pepper. Cook, stirring occasionally, for 10 minutes or until heated through. Serve rissoles with tomato chutney, salad and lemon wedges.