Beef Rissoles

AuthorBobCategoryDifficultyBeginner

Beef Rissoles. If you have a leftover joint of beef after your roast, this is a great way to use it up.

Beef Rissoles

Yields3 Servings
Prep Time25 minsCook Time20 minsTotal Time45 mins

 600 g Cooked Beef
 1 Large Onion
 2 tsp Worcester Sauce
 0.50 tsp Salt
 0.50 tsp Black Pepper
 1 Beef Stock Cube
 25 g Plain Flour
 2 Eggs
For the Coating
 100 g Plain Flour
 1 Egg
 5 fl oz Milk
 150 g Breadcrumbs

1

First we need to prepare the filling.

Chop up the beef into smallish pieces and cut the peeled onion into 4 quarters.

Beef and Onion for Rissoles

2

Pass the prepared beef and onion through the mincer into a bowl.

Mincing Rissole ingredients

3

Add the flour, worcester sauce, salt, pepper, crumbled stock cube and eggs, Blend the mixture.

Rissoles plus additives

4

Break up the mixture into 6 equal balls, mould and then slightly flatten like potato cakes.

Moulded flattened Rissoles

5

Take 3 bowls. In one put the coating flour. In the second bowl put the eggs and milk, whisked together. In the third bowl put the breadcrumbs.

Coating ingredients

6

Dip each beefcake into the flour, coating it, then into the egg mixture, coating it, then finally into the breadcrumbs making sure each beefcake is totally covered in crumb. These rissoles can then be cooked immediately or stored in a refrigerator until required.

Prepared Rissoles

7

Pour sufficient oil into a large frying pan so as the depth is approximately 1cm. Over a moderate flame wait for the oil to become moderately hot. (Test by sprinkling a little breadcrumbs into the oil - if it sizzles, the oil is ready).

8

Add the rissoles to the frying pan and cook each rissole for 8 minutes. Then turn each rissole over and cook for a further 8 minutes. Remove from the pan and drain on some tissue paper. Serve immediately.

Cooking Rissoles

9

Added image to show you the texture of each rissole. The cooking time allowed is sufficient as the mixture is already cooked.

Rissole cut open

Ingredients

 600 g Cooked Beef
 1 Large Onion
 2 tsp Worcester Sauce
 0.50 tsp Salt
 0.50 tsp Black Pepper
 1 Beef Stock Cube
 25 g Plain Flour
 2 Eggs
For the Coating
 100 g Plain Flour
 1 Egg
 5 fl oz Milk
 150 g Breadcrumbs

Directions

1

First we need to prepare the filling.

Chop up the beef into smallish pieces and cut the peeled onion into 4 quarters.

Beef and Onion for Rissoles

2

Pass the prepared beef and onion through the mincer into a bowl.

Mincing Rissole ingredients

3

Add the flour, worcester sauce, salt, pepper, crumbled stock cube and eggs, Blend the mixture.

Rissoles plus additives

4

Break up the mixture into 6 equal balls, mould and then slightly flatten like potato cakes.

Moulded flattened Rissoles

5

Take 3 bowls. In one put the coating flour. In the second bowl put the eggs and milk, whisked together. In the third bowl put the breadcrumbs.

Coating ingredients

6

Dip each beefcake into the flour, coating it, then into the egg mixture, coating it, then finally into the breadcrumbs making sure each beefcake is totally covered in crumb. These rissoles can then be cooked immediately or stored in a refrigerator until required.

Prepared Rissoles

7

Pour sufficient oil into a large frying pan so as the depth is approximately 1cm. Over a moderate flame wait for the oil to become moderately hot. (Test by sprinkling a little breadcrumbs into the oil - if it sizzles, the oil is ready).

8

Add the rissoles to the frying pan and cook each rissole for 8 minutes. Then turn each rissole over and cook for a further 8 minutes. Remove from the pan and drain on some tissue paper. Serve immediately.

Cooking Rissoles

9

Added image to show you the texture of each rissole. The cooking time allowed is sufficient as the mixture is already cooked.

Rissole cut open

Beef Rissoles

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