Meat Rissoles Recipes

MEAT AND POTATO PATTIES

Steps:

• Combine the first 6 ingredients. Shape into 4 patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm. , Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately.

MEAT RISSOLES

Steps:

• Boil and mash potatoes. Set aside to cool (not cold).
• Cut up corned beef and add to potatoes.
• Add rest of ingredients (except 2 additional beaten eggs). Mix thoroughly.
• Roll into rissoles or shape of croquettes.
• Dip into beaten egg and roll in more bread crumbs.
• Fry in deep fat until golden brown.
• These may be heated in oven on tray if not used at once. Size of the tin of corned beef can also be changed to suit.

RISSOLES (DISH TO USE UP LEFTOVERS!)

Steps:

• Use a sharp knife or food processor to mince the beef.
• Heat up a skillet on medium with a bit of oil.
• In a bowl, mix the beef, onion, parsley, bread crumbs, egg, and cinnamon.
• Form into patties and coat both sides lightly with flour.
• Cook rissoles on one side until browned, then turn to the other side and cook until browned and heated through.
• Serve topped with ketchup or leftover gravy.

HOMEMADE RISSOLES

Steps:

• Combine all ingredients, except oil in a bowl
• Take off your rings and mix with hands
• Shape into desired size rissoles
• Cook on BBQ or heat oil in a hot frying pan
• Cook until browned each side and cooked through, approximately 8 min each side

RISSOLES

Steps:

• Mix all the ingredients together (except oil), this is best done with your hands.
• Shape into 4 or 6 round balls and dust with the flour.
• Heat the oil on high in a heavy based frying pan until the oil is very hot.
• Place the Rissoles in the hot oil.
• Don't over crowd your pan.
• Make sure the Rissoles do not burn.
• Turn the rissoles over when one side is browned and slightly crispy (make sure they don't burn).
• Cook the other side the same way, turn the heat down to medium and cook through.
• Depending on the thickness of the pan and the size of the rissoles, it may take about 3-4 minutes to cook the Rissoles on each side.
• Do not over cook the Rissoles.
• The cooking time would be similar to cooking American hamburgers.
• Serve with brown meat gravy and mashed potatoes with minted peas.