Rissoles by Nicola Hazel of Jannettas Gelateria in St Andrews
This is a great recipe to use up any leftover meat from your Sunday Roast. On this occasion, I used silverside roast beef but it’s a very adaptable recipe, which works well with brisket beef and lamb too.
Traditionally, my family used this recipe when they first came over from Italy and settled in Fife. They didn’t have a lot of disposable income and were struggling to make ends meet so my mum, Fiona, made it regularly and it was a firm family favourite, and still is to this day.
Time to prepare: 1hr 30 minutes
Time to cook: 10-12 minutes
Makes: 20 individual rissoles
2 large potatoes, floury and suitable for mashing
500g leftover roast beef e.g. silverside or brisket
1 medium onion
1 tbsp. flat leaf parsley
2 cloves of garlic
1 tsp. Italian mixed herbs
1 medium egg, beaten
Salt and pepper to taste
Seasonal vegetables, to serve
Loading article content
- Heat a large saucepan of water.
- Peel and chop the potatoes and place in the boiling water until cooked through.
- Mash the potatoes until smooth and put to one side.
- Peel and finely chop the onion and garlic and fry gently until translucent and cooked through. Put to one side.
- Finely chop the flat leaf parsley and put to one side.
- Blitz the roast beef in a food processor until nicely minced then add the chopped parsley, onion, garlic, salt and pepper and Italian mixed herbs and combine.
- In a large bowl, mix the roast beef with the mashed potatoes. Put to one side and leave to cool.
- Once the mashed potato mixture has cooled, roll spoonfuls of the mix into cylinders. Dip each cylinder into the egg wash, followed by the breadcrumbs until coated well.
- Line a flat plate with kitchen roll.
- Heat a splash of oil in a shallow frying pan. Place the rissoles in the hot oil for approximately 10 minutes. Keep turning the rissoles making sure all sides are golden brown. Remove from the pan and leave to drain on the flat plate lined with kitchen roll.
- Serve the rissoles hot with seasonal vegetables.
In association with Taste Communications.