After a wonderful Family Sunday Lunch of Best Yorkshire Beef, Yorkshire Puddings, carrot & turnip, green beans, roast potatoes, mash, lashings of gravy and my own creamed horseradish what to do with the leftover beef! I know, who has leftover beef! I did choose quite a large joint deliberately as we do usually love cold beef salad or beef sandwiches. I wanted to try homemade rissoles, something I have not had for many a year and brings back fond memories of one of dads more unusual but classic lines, whilst I was working in the Family butchers shop I got caught taking a breather, sitting atop a bench “that counters for rissoles not a***holes” says my mild mannered father!
So here is my attempt at a modified Delia recipe for Beef Rissoles.
Ingredients:-
- 8oz/225g leftover beef or lamb (I used leftover Silverside of Beef)
- 1 small onion
- 1½ oz/40g fresh white breadcrumbs
- ¼ teaspoon ground cinnamon
- 2 level tablespoons chopped flat leaf parsley
- 1 clove garlic, crushed/chopped
- 1 egg
- salt & pepper
- wholewheat flour
- rapeseed oil
Method:-
- chop trimmed meat & onion finely in food processor
- place in bowl and add rest of ingredients
- mix well until well blended and form in your hands into balls and then flatten into a fishcake/burger shape
- coat each rissole in flour
- hot shallow fry in a little oil
We served with home-made chips, onion rings, beans and creamed horseradish, delicious.
