BEEF RISSOLES
Beef Rissoles. If you have a leftover joint of beef after your roast, this is a great way to use it up.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- First we need to prepare the filling. Chop up the beef into smallish pieces and cut the peeled onion into 4 quarters.
- Pass the prepared beef and onion through the mincer into a bowl.
- Add the flour, worcester sauce, salt, pepper, crumbled stock cube and eggs, Blend the mixture.
- Break up the mixture into 6 equal balls, mould and then slightly flatten like potato cakes.
- Take 3 bowls. In one put the coating flour. In the second bowl put the eggs and milk, whisked together. In the third bowl put the breadcrumbs.
- Dip each beefcake into the flour, coating it, then into the egg mixture, coating it, then finally into the breadcrumbs making sure each beefcake is totally covered in crumb. These rissoles can then be cooked immediately or stored in a refrigerator until required.
- Pour sufficient oil into a large frying pan so as the depth is approximately 1cm. Over a moderate flame wait for the oil to become moderately hot. (Test by sprinkling a little breadcrumbs into the oil - if it sizzles, the oil is ready).
- Add the rissoles to the frying pan and cook each rissole for 8 minutes. Then turn each rissole over and cook for a further 8 minutes. Remove from the pan and drain on some tissue paper. Serve immediately.
- Added image to show you the texture of each rissole. The cooking time allowed is sufficient as the mixture is already cooked.
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