RISSOLES

By Anonymous -

225-350 g cooked beef, minced


1 small onion, skinned

450 g potatoes, boiled and mashed

dash of Worcestershire sauce

salt and pepper

1 egg, beaten

25 g fresh breadcrumbs

45 ml vegetable oil


  1. Mince together the meat and onion. Add the potatoes, the Worcestershire sauce and season well. Stir until well blended.

  2. Using floured hands, from into eight round patties, coat with the beaten egg and then with breadcrumbs.

  3. Heat the oil in a frying pan, add the rissoles and fry on both sides until golden brown. Drain well on absorbent kitchen paper before serving.
    Serves 4


RISSOLES

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