My family have a definite weakness for rissoles. We don't eat great quantities of meat, but we do have a joint at the weekends and that means lots of lovely leftover bits to make rissoles the next day. The recipe below is my standard one, but in fact the ingredients are by no means invariable. I like to vary them slightly. For something really spicy (with either lamb or beef) I add ¼ teaspoon of chilli powder and half a green or red pepper very finely chopped or minced. For a Middle Eastern flavour to your rissoles, try adding ½ teaspoon of ground cumin plus ½ teaspoon ground coriander. Or for an Indian influence, add 1 level teaspoon of curry powder, ½ teaspoon of ginger and ½ teaspoon ground turmeric. Whichever combination you choose, home-made rissoles are quite delicious!
|8 oz (225 g) cooked lamb or beef|
|1 small onion|
|11/2 oz (40 g) fresh breadcrumbs|
|1/4 teaspoon ground cinnamon|
|2 level tablespoons chopped parsley|
|1 clove garlic, crushed|
|1 small egg, beaten|
|salt and freshly milled black pepper|
|For the coating and frying:|
|seasoned wholewheat flour|
|oil for shallow-frying|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.
Either mince both the onion and the meat through the finest blade of a mincer, or else chop them finely in a food processor. Then place them in a mixing bowl and add the rest of the ingredients.
Now just mix and mix until everything is thoroughly blended. Divide the mixture into six portions, and shape each into a round cake shape with your hands. Then coat each rissole all over with some seasoned wholewheat flour.
All this can be done in advance, and the rissoles can be covered and chilled in the fridge. When you're ready to cook, heat some oil in a frying-pan (just enough to cover the base) and when it's very hot fry the rissoles for 5 minutes on each side.
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