30 mins
![Old Fashioned Lancashire Rissoles Recipe Old Fashioned Lancashire Rissoles Recipe](/images/recipe-main-images/Old-Fashioned-Lancashire-Rissoles-342.jpg)
Ingredients for Old Fashioned Lancashire Rissoles
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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 Graham](/images/recipe-author-photos/-9.png)
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
![]() 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) |
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