ingredients
serves 6
6 slices white bread
3 tablespoons milk
3 tablespoons oil
1 onion, chopped
1 clove garlic, crushed
1 1/4 pound minced lamb
2 tablespoons chopped parsley
pinch of dried rosemary
salt and pepper
1 egg. lightly beaten
12 rindless rashers fatty bacon
1/4 cup butter
method
1. Use a 2 inch cutter to cut out twelve rounds from the slices of bread. Discard the crusts, break up the bread trimmings and place them in a bowl.
2. Pour in the milk and leave to soak. Keep the bread rounds on one side.
3. Heat 1 tablespoon of the oil in a skillet and saute the onion and garlic in it for about 10 minutes, until softened and golden brown.
4. Mix the lamb, parsley, rosemary and cooked onion, season well and bind the ingredients with the beaten egg and soaked bread.
5. Stretch the bacon rashers with the blade of a knife until they are long and thin. Using floured hands, divide the lamb mixture in twelve equal portions.
6. Shape each portion into a ball, then flatten and shape the meat into cakes measuring 2 inch. in diameter. Wrap a stretched bacon rasher around each patty and secure with a piece of thread or a wooden cocktail stick.
7. Heat the remaining oil in a large skillet and fry the patties over a low heat for about 15 minutes on each side.
8. Meanwhile melt the butter in a separate skillet and fry the bread circles for 2 to 3 minutes on each side, until crisp and brown.
9. To serve, arrange the bread croutes on a serving dish. Remove the thread or cocktail sticks from the patties and place each one on a croute.
Serve immediately,
