Rissoles
Ingredients
Directions
Prepare
Keep the beef covered until ready to make rissoles to prevent drying.
Combine the lean beef and collared tongue.
Shape and fry
Shape the mixture into small patties.
Fry the rissoles in hot oil until golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Lean beef
- Provides the main body of the rissoles and their meaty flavour.
- Collared tongue
- Adds richness and fat, helping the patties stay moist and savoury.
The step that matters
Fry the rissoles in hot oil until golden brown. Frying in hot oil browns the surface through the Maillard reaction, giving flavour and colour. Oil that is not hot enough lets the patties soak up grease and turn pale and soggy, while patties that sit too long before frying can dry out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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