I am sure the present generation in years to come will remember pizzas, McDonalds, beef burgers, chicken nuggets and many more modern ready meals with nostalgia. How many of us remember rissoles with nostalgia?
Rissoles
| Ingredients 450g/1lb cooked meat e.g. lamb, pork, turkey or ham 450g/1lb cooked boiled potatoes, crushed into lumps 1 small bunch of parsley, leaves only, finely chopped (optional) 1 large onion finely chopped 40g/1.5ozs fresh breadcrumbs 1 medium egg Nutmeg, salt and pepper to taste | 1 beaten egg flour and extra breadcrumbs for coating 2 tbsp oil 28g/1oz butter |
Method
- Fry the onion in butter until soft and golden.
- Flake or chop cooked meat and mix with potatoes, parsley, onion, breadcrumbs, egg and seasoning. The mixture should be a firm consistency, not mushy.
- Form into 12 flat cakes and roll in flour, beaten egg and extra breadcrumbs. (They can be rolled in flour only, but do not get as crispy.) These can be prepared a few hours in advance, covered in cling film and kept in the fridge.
- In a large frying, pan melt the oil and butter until it foams. Add the rissoles and fry gently for 7-10 minutes on both sides until crispy and golden brown.
- Drain on kitchen paper and keep warm until served with mustard sauce.
Mustard Sauce
This is the easiest sauce you will ever make, but there is always ketchup!
Ingredients
275ml/10fl.oz whipping cream
2 tbsp Dijon mustard
3-4 dashes Tabasco
Method
- In a small saucepan heat the cream gently and whisk in mustard and Tabasco.
- Simmer for about 5 minutes until it is a custard-like consistency.
Serve rissoles and mustard sauce with side dish of peas, beans or sweetcorn.
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