Beef and Potato Rissoles Recipe
These hot, tasty treats make a really delicious starter. The parsley, dill and thyme go really well with the beef and the currants and pine nuts add texture and flavor. Rissoles are quick and easy to make and you can serve them on a platter of lettuce leaves if you like.
What are Rissoles?
So what is the difference between a rissole and a hamburger patty, you might be wondering. Actually they are quite similar but a hamburger is often made with just meat and perhaps some seasonings, while rissoles often feature all kinds of added ingredients like minced vegetables, breadcrumbs and more.
Hamburger patties are usually disc-shaped while rissoles can be thicker or even sausage-shaped or any shape you want really.
Rissoles vary in size and can be small enough to make a good size starter recipe or large enough to be the main course. Because this recipe is versatile you get the choice of which ingredients you include in the recipe, as well as the exact shape and size you want to make them.
- 450g (1 lb) ground beef (minced beef)
- 3 cooked potatoes
- ½ teaspoon each dill, thyme and parsley
- 50g (1¾ oz) pine nuts
- 50g (1¾ oz) currants
- 1 beaten egg
- Salt and black pepper
- Oil for frying
- Mash the potatoes then mix in the egg and beef.
- Add the currants, nuts, herbs and seasoning.
- Mix well then, with wet hands, shape the mixture into small, flat, round patties.
- Fry them in deep fat until brown.
Rissoles are a great way to use ground meat and you have plenty of scope because this dish is so versatile. In this recipe you will be including potatoes, pine nuts, currants and herbs, for a delicious flavour, but if you want to tweak the recipe you can. One good tip is to use finely chopped or minced ingredients. This way the rissoles will hold together better. Something else which is a good idea is putting the shaped rissoles in the fridge to chill for half an hour or so, before cooking them, as this also helps them hold together. The larger the rissoles the more chilling they will need.
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