Ingredients for Meat Rissoles
- 1 (340g) can corned beef
- 1 kg potatoes
- Eggs
- Breadcrumbs
- Onion Soup
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How to Make Meat Rissoles
- Boil 1 kg potatoes until tender. Drain and mash thoroughly.
- Allow the mashed potatoes to cool slightly.
- Add 1 (340g) can of corned beef, finely chopped, to the cooled mashed potatoes.
- Add 1/2 cup finely chopped onion, 1/4 cup finely chopped fresh parsley, 1 large egg, and 1/2 teaspoon black pepper to the potato and corned beef mixture.
- Mix all ingredients until thoroughly combined.
- Shape the mixture into small rissoles (approximately 5cm in diameter) or croquettes.
- Beat 1 egg in a shallow dish. Dip each rissole into the beaten egg, then coat generously with 1 cup breadcrumbs.
- Heat approximately 1 litre of vegetable oil in a deep fryer or large, heavy-bottomed pan to 180°C (350°F). Carefully fry the rissoles in batches until golden brown and cooked through (approximately 3-4 minutes per batch).
- Remove rissoles from oil and place on a wire rack to drain excess oil.
- Serve immediately or reheat in a preheated oven at 180°C (350°F) for 10-15 minutes if not serving immediately.
Nutrition Information (Approximate per serving)
Sodium
140 g
Sugar
118g
Fat
43g
Carbs
138g
