TASTY
BEEF RECIPE DISHES
RISSOLES RECIPE
1.25
kg (2½ lb.) potatoes
500
g (1 lb.) cooked meat
1
medium onion
2
tablespoons finely chopped parsley
Salt,
pepper
45
g (11/2 oz.) butter
1
egg
1
egg, extra
Packaged
dry breadcrumbs
Oil
for deep-frying
Peel
potatoes and cook in boiling salted water until tender. Drain then mash well.
Mince
the meat or chop finely.
Mix
together the potato, meat, peeled and finely chopped onion, parsley, salt,
pepper, melted butter and lightly-beaten egg, mix well.
The
mixture at this stage will be too soft to handle, so refrigerate for 30
minutes.
Divide
mixture into eight and shape into rounds of 2.5cm (1 in.) thick.
Brush
with beaten extra egg and coat with breadcrumbs.
Fry
in deep hot oil until golden brown.
Serves
4.
Note:
If cooked meat is not available, then use 500 g (1 lb.) minced steak.
Place
in shallow pan, brown well, drain of the excess fat and add to mashed potato,
as above.
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