Tuesday, 25 September 2012

"Round like a rissole."

There's not alot you can say about rissoles - they were round and crumbed and not unpleasant with pineapple, Anne.
Hearty Rissole Dinner.

440g can Golden Circle Sliced Pineapple, 1 kg topside mince, 2 tblspns plain flour, 1 cup cooked rice, ¼ cup water, 1 chopped onion, crushed clove garlic (optional) 2 tblspns mustard or tomato sauce, herbs to taste, salt and pepper, beaten egg, fine dry breadcrumbs.

Place meat in saucepan, add plain flour, water, sauce, herbs, onion and garlic. Cook stirring, over low heat until meat changes colour. Remove from stove and stir in cooked rice. Cool. Spread onto shallow dish and chill till firm. Take chilled mixture by tablespoonful and mould into round shapes. Dust rissoles lightly with seasoned flour, dip in beaten egg and then coat well with breadcrumbs. Fry until richly browned. Serve hot with rich brown gravy, vegetables and pineapple slices which have been drained and lightly grilled.

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