My memory for earlier times tells me that rissoles were once leftover food, and served mainly to children. Leftover food they may be, and now delicious for adults as well.
I have just made rissoles that were as excellent as many a recent dish.
They were constructed with beef that was fine when roast, a bit chewy when cold, and then, when put through the mincer and turned into rissoles – deliciously flavoursome with crisp and soft textures. And they are simple to make.
BEEF – ROAST BEEF RISSOLES
You will need:
Minced roast beef
Cold mashed potato
Pepper and salt
Amoy chilli sauce or another kind (a little)
Chopped coriander leaves (a few)
Flour
Olive oil
Mix the above ingredients together thoroughly. Then form rissoles with your hands. Dip the rissoles into flour, giving them a generous top and bottom coating of it.
Fry the rissoles slowly in olive oil until both sides are brown and crisp.
That’s it.
I have just made rissoles that were as excellent as many a recent dish.
They were constructed with beef that was fine when roast, a bit chewy when cold, and then, when put through the mincer and turned into rissoles – deliciously flavoursome with crisp and soft textures. And they are simple to make.
BEEF – ROAST BEEF RISSOLES
You will need:
Minced roast beef
Cold mashed potato
Pepper and salt
Amoy chilli sauce or another kind (a little)
Chopped coriander leaves (a few)
Flour
Olive oil
Mix the above ingredients together thoroughly. Then form rissoles with your hands. Dip the rissoles into flour, giving them a generous top and bottom coating of it.
Fry the rissoles slowly in olive oil until both sides are brown and crisp.
That’s it.
1 comment:
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