Porcupines

Porcupines

By
From
Encyclopedia of Food and Cookery
Serves
4-6

These are named for the grains of rice, which swell during cooking to stand out, resembling porcupine quills.

Ingredients

Quantity Ingredient
500g minced steak
40g fresh white breadcrumbs
3/4 teaspoon salt
1/2 teaspoon paprika
1/2 green pepper, cored, seeded and diced, (optional)
1 egg, beaten
100g rice
310g tinned tomato soup
125ml water
155g frozen peas

Method

  1. Combine minced steak, breadcrumbs, salt, paprika, green pepper, if using, and egg. Roll lightly into balls, press into flat cakes and roll in rice.
  2. Heat soup and water in a heavy saucepan and add meat cakes. Cover and simmer gently for 40 minutes. Add peas and simmer for a further 5 minutes before serving.
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