‘Now a rissole may be a most delicate preparation made with chicken and cream and truffle – a dish for a king; but of whatever material you make it, it must be creamy inside and crisp outside.’
(Learning to Cook, 1915, Mrs C.S. Peel)
Having made pulled roast pork on Saturday so that it falls apart, and not cooked it for quite long enough, I have really made up for that lesser success with the pie in the last post and the rissoles in this. (My rissoles consisted of pork, mashed potato, broccoli and paprika as the added spice) This recipe can contain any cooked fish or meat, and any cooked vegetables. The only thing you really need is potato which can be boiled, mashed, roast…. anything goes. All you need to do is to ensure that the end mix has a creamy consistency by adding butter, cream, creme fraiche, lemon, milk, whatever suits the contents.
1. Take all of the ingredients and mix them together. It is easiest to do this with your hands.
2. Depending upon what you are adding, put in some leftover gravy, hollondaise sauce, or add some butter, cream, to moisten. Lemon will be a good addition if it is fish.
3. Form balls or patties and coat them in flour, (you can omit the flour part), egg and breadcrumbs, before putting into the fridge to firm up so that they will not fall apart when cooked.
4. When ready to cook, either brush them with a light oil (not olive oil as can be too strong. I would use a light flavourless oil) and bake them in the oven for twenty minutes or until lightly browned. Or
5. Heat the oil in a pan and fry until golden.
‘You who have already learned to fry will know how to make the rissole crisp, golden, and dry on the outside.’ (Learning to Cook 1915)
Serve with additional sauce such as sweet chilli, gravy, mayonnaise, etc, as you wish, alongside a salad or some extra vegetables.