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Rissoles

COOLTRIKERCHICK
COOLTRIKERCHICK Posts: 10,510 Forumite
Part of the Furniture 1,000 Posts Combo Breaker
in Old style MoneySaving
i have noticed lately that i have boiled pots left over....

so i was thinking of starting to make rissoles..i think i know the basics of them....
boiled potatos onion.. cornbeef.. then make into balls... coat with egg and roll in breadcrumbs and lightly fry ?

the bread crumbs have they got to be sort of hard stale crumbs...?

i was also thinking putting oany other left over veg.. like carrots etc... in them .. plus if there was any left over left on the plates... mix that in too....

sorry if peeps that that is horrible but really do need to tighten my purse strings ...and get my food bill down to as little as poss....

i have done this before.. any left overs on the plate i have put it all on to one plate.. and the pinged it in the microwave the day after for myself....


anyway back to the rissoles...........as i was also thinking these would be great for lunch boxes etc...
Work to live= not live to work
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Comments

  • [Deleted User]
    [Deleted User] Posts: 12,492 Forumite
    10,000 Posts Combo Breaker
    and they`ll freeze

    they might be soft to handle so I would flour then egg
  • CRANKY40
    CRANKY40 Posts: 5,884 Forumite
    Part of the Furniture 1,000 Posts Debt-free and Proud! Name Dropper
    You can make them with sausagemeat too. I agree with Kittie, flour then egg.
  • Whitefiver
    Whitefiver Posts: 693 Forumite
    Part of the Furniture 500 Posts Name Dropper
    Traditionally, I believed that rissoles were made with left over roast meat - and excellent they are too. However, I did find this recipe for corned beef rissoles - which sounded good. (Scroll to 5th January 2001 entry).

    It is said that the Queen enjoys rissoles, so if they are good enough for her....

    Regards,

    White.
  • thriftlady_2
    thriftlady_2 Posts: 9,128 Forumite
    1,000 Posts Combo Breaker I've been Money Tipped!
    Rissoles for tea
  • COOLTRIKERCHICK
    COOLTRIKERCHICK Posts: 10,510 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker
    thanks peeps....:T

    thats another thing i can now make with left overs......
    Work to live= not live to work
  • PasturesNew
    PasturesNew Posts: 70,698 Forumite
    Part of the Furniture 10,000 Posts Name Dropper Photogenic
    Re this business of egg/breadcrumbs.

    I always think it would be a waste of most of the egg if you're only making one or two of something small. And breadcrumbs: no idea how to make those but it's probably beyond me.

    So - what alternatives are there to egg/breadcrumbs that are easy/easier to use in this sort of situation?

    I thought once I saw dried semolina as a solution (but couldn't find definitive proof/evidence).

    I've wondered about using dried stuffing mix as is.

    Any thoughts? Experiences? Advice? Ideas?

    Thanks
  • morwenna
    morwenna Posts: 844 Forumite
    PasturesNew wrote: »
    Re this business of egg/breadcrumbs.

    I always think it would be a waste of most of the egg if you're only making one or two of something small. And breadcrumbs: no idea how to make those but it's probably beyond me.

    So - what alternatives are there to egg/breadcrumbs that are easy/easier to use in this sort of situation?

    I thought once I saw dried semolina as a solution (but couldn't find definitive proof/evidence).

    I've wondered about using dried stuffing mix as is.

    Any thoughts? Experiences? Advice? Ideas?

    Thanks

    Nigella uses ritz crackers beaten up with a rolling pin in a freezer bag to crumb home made chicken nuggets. (Strips of chicken soaked in buttermilk)

    She doesn't use egg.

    I make breadcrumbs by blitzing bread crusts left overnight to get dry on a baking sheet on the counter, in the food processor until crumbs, then freeze in logical quantities. Not hard and MS for me as my children inexplicably won't eat crusts :confused:

    I tend to always egg and breadcrumb, you use more egg than you would think, too
  • thriftlady_2
    thriftlady_2 Posts: 9,128 Forumite
    1,000 Posts Combo Breaker I've been Money Tipped!
    You certainly don't have to use an egg or indeed breadcrumbs. Have a look at the method described in post #5.
  • PasturesNew
    PasturesNew Posts: 70,698 Forumite
    Part of the Furniture 10,000 Posts Name Dropper Photogenic
    thriftlady wrote: »
    You certainly don't have to use an egg or indeed breadcrumbs. Have a look at the method described in post #5.

    Thanks. I think some kind of coating, in a lot of instances looks a bit nicer though.
    morwenna wrote: »
    ... I make breadcrumbs by blitzing bread crusts left overnight to get dry on a baking sheet on the counter, in the food processor until crumbs, then freeze in logical quantities.

    I have no blitzer and no freezer. Which is why I find it so hard to work out how to make breadcrumbs. Although leaving bread out to go dry wouldn't have occurred to me.
  • Seakay
    Seakay Posts: 4,268 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Combo Breaker
    You can use pretty much any dry thing for a coating as long as it doesn't need too much cooking - I have used well crushed oatibix or wheatabix in the past. Fine ground oatmeal works, also semolina or fine ground polenta/cornmeal.
    Something wet helps the coating to stick, if the coating is very fine then milk is ok, although egg is the most reliable if you want a thick coating.
    The OS way of making breadcrumbs is on a grater - you need very stale bread and some patience. Another way is to dry bread in the oven so that it is really crispy but not too coloured - like rusks or those French toasts that you can buy - and when they are cool put them in a bag and bash them up.
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