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30 mins
Old Fashioned Lancashire Rissoles Recipe

Old Fashioned Lancashire Rissoles

Rating 3-0 out of 5 - Most cooks definitely will make this recipe again

Recipe by  

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.

      Preparation Time: 20 Minutes

      Cooking Time: 10 Minutes

Ingredients for Old Fashioned Lancashire Rissoles

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1 lb
lean minced beef (ground beef)
1 large
½ teaspoon
mixed dried herbs
½ cup
fresh breadcrumbs
1 tablespoon
duck fat (or vegetable oil)


How to Cook Old Fashioned Lancashire Rissoles

  1. 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.
  2. 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.

If you want to add a little extra "bite" peel and crush a clove of garlic and add to the mix.
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Reviews of Old Fashioned Lancashire Rissoles

Rating 3 out of 5 - Many cooks will make this recipe again 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!
(1 review)

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