Left over rice a problem in your house? Not anymore! These sensational,  super quick and super cheap Indian spiced rolls were very well received indeed.  Moist on the inside, crunchy on the outside and with a hot and spicy mango pickle and a fresh, fragrant, crunchy salad the whole family were stupendously satisfied!  Even better, the recipe makes eight diabolically large rolls so we have a meal for another night in the freezer!

Prep time:  20  Minutes                    Cooking time:   35  Minutes                    $  Low Budget

Makes 8 (large rolls)

2 cups of cooked basmati rice

800gm of lamb mince

1 large brown onion, finely diced

2 tsp of ground cumin

2 tsp of ground coriander

1 tsp of dried chilli flakes (1/2 will do if kids don’t like spice)

1 tsp of garam masala

1 tsp of turmeric

2 cloves of garlic, finely chopped

2 tbs of grated ginger

Finely chopped stems of a bunch of coriander

4 sheets of frozen puff pastry, thawed

2 tsp of cumin seeds

1 egg, lightly whisked

Sea salt and cracked pepper

1 jar of Patak’s Hot Mango Pickle AND/OR

1 jar of Sweet  Mango Chutney

For the Salad:

1 punnet of sweet grape or cherry tomatoes, halved

1 lebanese cucumber, deseeded and sliced

1 small red onion, finely sliced

1/2 cup of roughly chopped mint

1 cup of chopped coriander leaves

1/2 cup of roughly chopped parsley leaves

2 tbs of extra virgin olive oil

2 tbs of lemon juice

Sea salt and cracked pepper

Pre heat oven to 220 degrees celsius.  Line a large baking tray with baking paper (sprinkle the tray with a little water and then the paper won’t fly away!)

To make the rolls combine the lamb mince, cooled rice, onion, spices, garlic, ginger and fresh coriander  together in a large bowl.  Season with salt and pepper and  get your hands in there and give it a really good mix to combine.  Lay out a sheet of pastry and cut it in half from top to bottom.  Place a generous portion of the lamb mixture on the bottom of each sheet about 1cm from the edge.  Brush the edge with a little egg and roll from the bottom to the top, squeezing gently to make sure the mixture is spread right to the ends.  Brush the top with egg and sprinkle with a few cumin seeds.  Repeat with the remaining mixture and pastry.  Lay them out evenly on the baking sheet and pop in the oven for 30-35 minutes or until golden and cooked through.

Combine all salad ingredients in a large bowl and toss to combine.  Place in a serving bowl and serve with the crispy lamb rolls, mango pickle and chutney!