Cooked meat rissoles

Cooked meat rissoles

By
From
Encyclopedia of Food and Cookery
Serves
2

Strictly speaking, rissoles ought to be made with finely minced meat, fish or poultry wrapped in thin shortcrust or puff pastry to form little turnovers, before being deep-fried. Or the pastry might be coated with egg and breadcrumbs or crushed vermicelli before frying. They should then be served hot, often to accompany cocktails.

Today, rissoles have become more informal; the pastry coating is usually omitted and egg and breadcrumbs used instead. They are larger and more likely to be served at lunch or family meals. Nevertheless, they remain a delicious way of stretching the budget.

Ingredients

Quantity Ingredient
250g meat, cooked and minced
75g plain flour, plus 2 tablespoons extra
2 tablespoons fresh breadcrumbs
2 tablespoons parsley, chopped
1/2 teaspoon dried thyme
freshly ground black pepper
170ml beef or chicken stock
1 egg, beaten
50g dry breadcrumbs
oil, for frying
salt

Method

  1. In a saucepan mix together minced meat, 2 tablespoons flour, fresh breadcrumbs, parsley, thyme, salt, pepper and stock. Stir over gentle heat until mixture becomes thick. Allow to cool.
  2. Shape into flat cakes. Dip in remaining flour, then beaten egg, and coat with breadcrumbs. Shallow-fry in hot oil until golden brown on both sides.

Note

  • Use leftover roast beef, lamb or chicken, corned beef, ham, or well-drained and flaked tinned tuna or salmon.
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