Beef Rissoles with Creamed Horseradish

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.

Beef Rissoles


  • 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
Beef Rissole Mixture


  1. chop trimmed meat & onion finely in food processor
  2. place in bowl and add rest of ingredients
  3. mix well until well blended and form in your hands into balls and then flatten into a fishcake/burger shape
  4. coat each rissole in flour
  5. hot shallow fry in a little oil
Beef Rissole Flour
Beef Rissoles Frying

We served with home-made chips, onion rings, beans and creamed horseradish, delicious.

About cwildman

Local Food Evangelist, 5th Generation Butcher based in the Yorkshire Dales, England. Town End Farm Shop, Artisan Butchery & Charcuterie, Home of The Yorkshire Chorizo.
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