Rissoles

Rissoles

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From
Encyclopedia of Food and Cookery

Strictly speaking, rissoles ought to be made with finely minced (ground) meat, fish or poultry wrapped in thin shortcrust or puff pastry to form little turnovers, before being deep-fried. Or the pastry might be coated with egg and breadcrumbs or crushed vermicelli before frying. They should then be served hot, often to accompany cocktails.

Today rissoles have become more informal; the pastry coating is usually omitted and egg and breadcrumbs used instead. They are larger and more likely to be served at lunch or family meals. Nevertheless, they remain a delicious way of stretching the budget.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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