Spanish veal and pork rissoles

Spanish veal and pork rissoles

By
From
What's for Dinner?
Serves
4
Prep
15 mins
Cooking time
45 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
100g day-old bread
160ml milk
250g minced veal
250g minced pork
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon freshly grated nutmeg
1 egg yolk
salt and freshly ground black pepper
plain flour
oil, for cooking
1 onion, diced
1 teaspoon smoked paprika
4 tablespoons white wine or sherry
125ml chicken stock

Method

  1. Soak the bread in the milk for 10 minutes, then squeeze tightly to remove all liquid. Crumble it into a bowl and add the veal, pork, parsley, nutmeg and egg yolk and season with the salt and pepper. Mix well to combine and shape into 8 rissoles. Dip the rissoles into flour and shake off the excess.
  2. Preheat the oven to 180°C.
  3. Heat a heavy-based casserole dish over medium–high heat and add a splash of oil. Cook the rissoles in batches for 3–4 minutes on each side, or until golden brown all over, turning once or twice. Remove from the pan and set aside.
  4. Add the onion to the pan and cook for 3–4 minutes, or until soft. Add the paprika and cook for 1–2 minutes, or until fragrant. Add the wine or sherry and bring to the boil. Add the stock, season with salt and pepper and return the rissoles to the dish. Cover with a lid and cook in the preheated oven for 20 minutes.
  5. Serve the rissoles and sauce with mashed potato.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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