Nana Lena's Roasted Rissoles

A community recipe by Anonymous

Not tested or verified by Nigella.com

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Introduction

A good way to use up leftover roast meat - My Grandmother was a wonderful cook (aren't they all??), she liked making these using her meat grinder and cooking them in an old well used frying pan (thankfully both I now have), after doing the roast lunch and the odd cold lunch/sandwich instead of the mandatory shepherds pie - making a large piece of meat go a very long way -I prefer to use a mincer purely for aethestics - I like to see the chunks - the processor can make it a bit to pappy - theyr'e really good hot or cold - you can do whatever you like really make them spicy or mild - add whatever takes your fancy - if I'm using lamb sometimes I add a little mint jelly - its a matter of what you want really and personal taste.

Ingredients

Serves: 2-3

Metric Cups

300 grams beef (approximately - or lamb)
3 slices white bread (stale - crusts removed and soaked in a little milk)
1 large egg (free range)
1 medium onion
3 spring onions
125 millilitres plain flour (approximately - for rolling)
salt
pepper
olive oil (for frying)

10⅗ ounces beef (approximately - or lamb)
3 slices white bread (stale - crusts removed and soaked in a little milk)
1 large egg (free range)
1 medium onion
3 scallions
4 fluid ounces all-purpose flour (approximately - for rolling)
salt
pepper
olive oil (for frying)

Method

Nana Lena's Roasted Rissoles is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Using a grinder/food processor (see footnote)- cut the meat and onion/spring onions and bread into chunks & put through the mincer.
Add the egg and salt and pepper to taste then use your hands or a fork to combine well -should be a good thick and chunky patty consistency form into rissoles (about a tablespoon each).
Roll in the seasoned flour.
Place on a plate and cover with clingfilm in the fridge for approx 30-45 mins.
Heat the oil in a frypan.
Fry the cakes 4 at a time until golden.
Remove and drain on crumpled kitchen paper (should take approx 3-5 mins total each).
Serve with petit pois or baby peas, mint jelly and gravy for the lamb or red wine gravy and lots of horseradish for the beef makes approx 9-12
If you're using a food processor better to put all the ingredients excluding the flour into the processor bowl and process on pulse until still a little chunky but well combined.

Using a grinder/food processor (see footnote)- cut the meat and onion/scallions and bread into chunks & put through the mincer.
Add the egg and salt and pepper to taste then use your hands or a fork to combine well -should be a good thick and chunky patty consistency form into rissoles (about a tablespoon each).
Roll in the seasoned flour.
Place on a plate and cover with clingfilm in the fridge for approx 30-45 mins.
Heat the oil in a frypan.
Fry the cakes 4 at a time until golden.
Remove and drain on crumpled kitchen paper (should take approx 3-5 mins total each).
Serve with petit pois or baby peas, mint jelly and gravy for the lamb or red wine gravy and lots of horseradish for the beef makes approx 9-12
If you're using a food processor better to put all the ingredients excluding the flour into the processor bowl and process on pulse until still a little chunky but well combined.