Rissoles

Olliebeak

Dioritt wrote: »

I'm pretty sure it was barley.

None of the recipes I've found sound like the Birds Eye ones but I'm thinking of trying corned beef, barley and onion coated in breadcrumbs and see how that turns out. It's worth a try at least.

That sounds like an interesting combination, Dioritt! AND well worth a try out :T .

spend_thrift

Hello,

I'm getting into being more creative with my leftovers. Since I've started cooking more often with meat lately, I'm finding I need more inventive ways to perk up the leftover meat, particularly poultry as while roast chicken is to die for while it's hot, once it's cold the breast meat can get a bit dry and boring.

I had some leftover pheasant last night (it was wild, free range and £3.39 so cheaper than a same-sized chicken!:j)

I minced the cooked meat and made it into rissoles with some breadcrumbs, an egg, some herbs, tomato puree and garlic. Then I rolled it in flour and fried it. It was quite tasty (and much more exciting than a cold meat sarnie) but it was also quite dry.

I have the rest of the meat chopped up in the freezer, and I want to have another go at rissoles with it. I'd never had them before I tried this recipe, but I'm sure they're not meant to be quite so dry. How can I make them juicier?

I wondered about adding a bit of fat to the mix, as I have the drippings from when I roasted the pheasant to begin with. Would that work? Or could I add some stock to moisten the mix?

Any ideas?

thriftlady_2

You might like to try this wartime method of making rissoles Spend-Thrift.

Make a thick white sauce using butter or, if you have some, the fat saved from the roast. Season it well and add your meat plus any leftover veg.

Make sure the mixture is quite thick and spread it out on a plate and put in the fridge.

When it is cold and firm cut it into wedges like a pie and form each wedge into a rissole shape and fry till crisp and hot through.

spend_thrift

Thanks! That sounds like it would be juicier. Do I roll them in flour before frying?

thriftlady_2

Yes, that would probably be a good idea, or breadcrumbs

flutterbyuk25

Hey all

I have left over mash so wanted to make some sort of potato cake (like fishcake without the fish!) but I've never made them before so can someone give me an idea of what to do and what ingredients to mix with the mash!

I'm veggie, and have cheese, onlions, garlic, herbs/spices, eggs, flour, breadcrumbs, tomatos and peppers available to use.

I am on Slimming World so don't really want to deep fry them, can they be done with fry light in a pan, like bubble&squeak?

TIA

x

Penelope_Penguin

flutterbyuk25 wrote: »

Hey all

I have left over mash so wanted to make some sort of potato cake (like fishcake without the fish!) but I've never made them before so can someone give me an idea of what to do and what ingredients to mix with the mash!

I'm veggie, and have cheese, onlions, garlic, herbs/spices, eggs, flour, breadcrumbs, tomatos and peppers available to use.

I am on Slimming World so don't really want to deep fry them, can they be done with fry light in a pan, like bubble&squeak?

TIA

x

Depending on what you're going to serve them with, you can add capers, gerkins, herbs, cheese - whatever you like

I usually do them with a cooked breakfast, plain with nothing but a twist of black pepper :T

I don;t bother to use breadcrumbs - just shallow fry until they're brown and crispy.

Penny. x

beaney50

You can fry them in frylight but I prefer to cook them in the oven on one of those non stick baking sheets you can buy in £ land.(still spray them with frylight)
I also make a sort of onion bahjee by frying the onions in frylight, adding a tin of mashed chick peas and curry spices to the mashed potato.
Make into small cakes ,spray with frylight, sprinkle with cumin seeds if you like and bake in the oven.
Have you tried slimming world support on MSE as they`ll probably have loads more ideas.

flutterbyuk25

Thanks both, I'll give something a go tonight!

beaney50 - I do use the SW thread but thought OSer's would be best place to start off!

x

zippychick

Hi Flutterby:hello:

Is it rissoles you are talking about? I made some a few months ago with mashed potato mixed with cheese, fried onion, leftover veg and found i did need a little egg to bind it. I made into patties and put in the fridge to set for 30 mins before cooking as they do break up a bit. Oh, i also put in some mustard, salt , pepper and a few chilli flakes I must try coating them in breadcrumbs. I fried them in a frying pan with a tiny bit of fry light - didn't buy it especially but had it in, and didn't necessarily want to put a lot of oil in as i didn't want them greasy? (just seen you are on SW, so fry light is perfect!) . I have read about people oven cooking them too You would probably use less fry light that way as i had to top it up every so often.

I fried on a low temp for about an hour - mmm crispy bits.

If it is rissoles , I'll add your thread to that one later

Let me know
Zip

Edit - Yes, exactly like bubble and squeak. I watched Jamie make B & S and more or less used his method only with my ingredients. He cracked an egg in at the end and popped in the oven for ten mins (as on this particular show he made one big massive frying pan sized one