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|
|Need help with conversions?|
|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.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
I find Cornish pasties often have too much pastry and not enough filling. However, the traditional filling of steak, potato and turnip is so delicious I now make one big pie using this filling – which is also a lot quicker than making individual past
This is one of the recipes, developed by Delia a few years ago, in conjunction with McCain, to give the Norwich players maximum potential for success in her fuel time plan.
Shepherd's pie was traditionally a good way of using up leftovers, but there's nothing second best about this wonderful traditional winter warmer, made even better with Delia's addition of a cheese and leek crust.
Most Popular recipes
Autumn apple recipes
24 Oct 2014 18:01
Delete or edit
24 Oct 2014 20:25
|Food and travel||
Escaping at Christmas
23 Oct 2014 11:36
Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
|Can Anyone Help?||
Storing Treacle Pudding Query?
24 Oct 2014 15:36
21 Oct 2014 19:59
24 Oct 2014 15:48
What's happening in your garden?
16 Oct 2014 23:27