I normally cook a Sunday roast most weekends and very often use the leftovers to make either a Shepherds/Cottage pie, depending on whether its lamb or beef. Chicken is normally turned into a pasta and chicken bake or something similar. Today however, I've made some Rissoles. I haven't made these for a long time. In fact I used to have a Jimmy Young Cook book back in the 70s which was very popular at the time, all the recipes coming from members of the public and cobbled together to produce a selection of everyday meals - my rissoles being one of them. This book hasn't been around for years and like many other obsolete items in our house is probably in the dark depths of my loft - another story.
By courtesy of Google
My sisters and I are in the throes of putting together a cook book of all the meals we can remember from our childhood that our mum used to make us as well as our own favourite recipes we've cooked or baked over the years. This, we intend passing onto our own children, to be passed on and on and on. More about this another time when finally published/printed.........
Anyway my sister happened to still have her Jimmy Young book and I was delighted to find the old recipe for rissoles and I took a photo of the recipe on my phone.
So here it is...
Savoury Rissoles
12 ozs leftover minced cooked meat
2 tomatoes
1 onion chopped (I blitzed the tomatoes and onions together in food processor to make them finer)
1 tablespoon dry sage and onion stuffing mix
2 standard eggs, separated
3ozs fresh white breadcrumbs
1 tablespoon gravy browning
salt and pepper
Method
Mix the minced meat with the tomatoes, onion, stuffing mix and gravy powder. If the mixture is too dry add a little water, then bind together with the two yolks and one egg white. Season to taste. Roll with floured hands into little sausage shapes then dip in the egg white and roll in the breadcrumbs. Fry in a little oil until golden brown. Serve with creamed potatoes and peas or mushrooms.
I halved the quantities for the two of us but I found the mixture
very moist so added a bit of flour. I didn't have any gravy browning so that might have helped. Definitely wouldn't use all the egg and probably next time would add more stuffing mix. Trial and error comes to mind.
So here they are (not quite the sausage shapes intended) just about to go in the fridge to firm up before cooking tonight.
See you soon x