Fritters, rissoles and bubble and squeak

Scarlett25

I made some bubble and squeak the other night using leftover mash and swede from the previous night......quite tasty but a bit uninspiring! So does anyone have some good ideas for making leftovers into fritters, rissoles or bubble and squeak?

lindadykes

Meat Rissoles

These can be made using any leftover meat (beef, chicken what ever) and will stretch quite a small amount of meat.

Leftover meat - remove all fat/gristle and chop into 1/4 inch dice
1 heaped tablespoons flour
any leftover gravy/stock made up to 1/2 pint with milk.
Seasoning - you could add 1/2 an appropriate stock cube.

Make up a thick white sauce with everything except the meat, I just bung it all into a saucepan and whisk over heat till it comes to the boil.

Mix in the meat and then spread the mixture out to a depth of about 1/2 inch on a plate, then refrigerate for at least 1 hour to firm up.

You now need to take a bowl of fresh white breadcrumbs - take spoonfuls of the mixture and roll in breadcrumbs - at this point roughly shape them into either sausage or pattie shapes. Put back in fridge for at least another hour. Once firm shallow fry.

morwenna

My Dad used to make Rissoles on a Monday, using the leftover Sunday Roast meat - usually lamb - which was cheap then. He would mince the meat and combine with equal quantities of made up stuffing and mashed potato, shape into cakes with floured hands and fry in the meat drippings. These are very filling!

Pink.

Hi Scarlett,

These earlier threads might help:

courgette fritters anyone?

Tattie Fritters

Rissoles

Bubble and squeak


Pink

oliveoyl

I posted a recipe earlier for a sort of bubble and squeak... I'm sure you could use spud and swede instead of the parsnip http://forums.moneysavingexpert.com/showthread.html?t=934861

lindadykes

Scarlett25, inspired into action by your first post I remembered that I had a bowlful of leftover cooked veg from yesterday's dinner - this consisted of some crushed new potatoes, cauliflower, carrots and peas. I decided to experiment and came up with the following:

Cheese and vegetable patties - aforementioned veg roughly crushed by hand, added a couple of ounces grated cheese, one egg, some mixed dried herbs and seasoned well. Took a small portion and dipped it in flour, beaten egg then breadcrumbs and fried it as a trial batch to check seasoning, very very tasty. So took fistfuls of the mixture shaped into pattie shapes and floured, egged and crumbed them. Have to say that part was a bit tricky, as they kept falling apart, but just persevered until they looked reasonable. Have just popped them on a plate in the fridge to firm up and will probably shallow fry them for lunch tomorrow.

jeni-b_2

I made some minced beef rissoles the other day and they were really tasty.
Was a combination of cooked minced beef, an onion, breadcrumbs, squeeze of tomato puree, dash of worcstershire sauce, salt and pepper and some mixed herbs.

I just blended everything in the food processor, shaped into patties, dipped in egg, coated in breadcrumbs then fried them off to brown and cooked in the oven. They were yummy!

Scarlett25

Thanks for all the great ideas and I'll definitely be trying them all out! :T

Hi Pink - I hadn't seen those links when I did a forum search before I posted my topic.........I just found out I'd searched on the main site instead of on the forum! :laugh:

dobs

when i make bub and aqueak i use spuds,cabbage,swede, onion and mushrooms,and make a big batch of it theneat it over the next 3days, the older it is the tastier it gets! I fry it til v crispy andput ketchup all oer mine but hubby likes a fried egg on top with gammon or bacon as well. Want some now!

Scarlett25

Oh that sounds seriously delish dobs and another one to try out! :j