Betty’s rissoles

Some of the tastiest dishes are those born of frugality – a.k.a. the fine art of cooking leftovers. My mum’s rissoles are a case in point. Betty would cook roast lamb on Sunday, and Monday night we would enjoy her rissoles, with gravy, mashed potatoes and peas.

I’m not sure which we enjoyed more: the roast or the rissoles – and it doesn’t much matter, as long as I can remember the recipe!

Betty’s rissoles

Ingredients
Leftover roast lamb, minced finely
One onion, finely chopped or minced
1 cup of finely chopped parsley
1 cup finely chopped or grated carrot
1 teaspoon mustard
1 egg, beaten
1 tablespoon tomato sauce
1 teaspoon Worcestershire sauce
Pepper & salt to taste
Handful of plain flour for coating and gravy
Beef stock for gravy

Method
Mix all ingredients together, and roll small handfuls of mixture in plain flour. Flatten, and cook in a saucepans with 1 tablespoon of hot oil, a batch at a time, until brown. Remove, add left over flour to remaining oil, brown, and add a mug of warm beef stock, stirring until thickened. Flavour with a dash of sherry, tomato sauce and more salt and pepper.

Serve with mash and peas, and a nice Shiraz.



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