30 mins
Old Fashioned Lancashire Rissoles
Recipe by Graham
Whenever I think of rissoles, I can't help but remember the delicious smell of them frying gently on a cold winter's day. They are an excellent way to use up any left-over meat. Traditionally, they would have been eaten on a Monday, making use of the left over beef from the Sunday. Here we are going to use beef mince (ground beef) on the assumption that your refrigerator is not stocked with leftovers! And hands up those who don't love a recipe using beef mince? This classic dish is not only budget friendly, it's always a winner with my family.
If you do have leftover beef, use this instead of beef mince and simply heat through rather than cook the rissoles.
Left-over Lamb & Potato Cakes 
Rabbit with Mustard (Lapin à la Moutarde) Ingredients for Old Fashioned Lancashire Rissoles
Currently displaying quantities in US Imperial Measurements
How to Cook Old Fashioned Lancashire Rissoles
- Peel and grate the onion, then combine the beef mince, the onion, mixed herbs, egg and breadcrumbs in a large bowl. Season with salt and pepper then shape mixture into eight thick rissoles (about ¾" - 2cm thick). Place on a large plate.
- Heat the duck fat (or oil) in a frying pan over medium-high heat. Add the rissoles and cook for 3 to 4 minutes each side or until cooked through. Serve rissoles with peas, carrot, potatoes and gravy.
GRAHAM'S HOT TIP:
If you want to add a little extra "bite" peel and crush a clove of garlic and add to the mix.
Reviews of Old Fashioned Lancashire Rissoles
| March 20 2015 I'd always thought that rissole were made with mashed potato and ground meat, so I checked on Wiki and find that they are actually French and are enclosed in pastry or rolled in breadcrumbs, and baked or deep fried. Then I read further and found that in Ireland it's just mashed potato. And then it seems that they are different all over the world! The ones described here match very closely the description that Wiki gives for rissoles from Australia and New Zealand! MRichardson (1 review) |
What To Eat Tonight
Who doesn't like Chinese food? I've yet to meet anyone who doesn't just love the fusion of flavours, colours and ideas.
Not everything is right for freezing. Some foods, however, just beg to go into the freezer waiting for that moment when you need them most!
Jam, jelly, pickle, chutney, dips, sweet and savory preserves, we have them all so that you can easily find exactly what you want.
Other Beef Recipes
Beef and Onions Braised in Beer is one of those heart-warming dishes that taste equally as good whether eaten for lunch or dinner, summer or winter.
The rich meaty gravy of Beef and Ale Pie with Bubble and Squeak Topping along with the succulent vegetables is a combination to die for.
A good casserole, like this Beef and Spring Vegetable Casserole, is easy to make, full of goodness and doesn't cost an arm and a leg.
