Meat rissoles (meatballs) with rice, cheese & ginger. Rissoles are a family favorite that is simple to make. I’ve used the combination of pork and beef and they are equally good. Freshly grate your cheese with ginger powder. There is not a frying! Serve rissoles with rice, pasta or nothing. 🙂 Video of my recipe is here: https://www.youtube.com/watch?v=Kli3PxPIv2E And I am sorry for my English, please!
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A tasty and different way to use some of the Sunday Roast leftovers on Monday! Although I have specified lamb in this recipe, beef would also work very well, it’s just that I had roast lamb leftovers when I made these. These rissoles are lightly spiced and tangy – perfect for supper when served with salad, pickles, chutneys and maybe a naan bread or pitta bread to make a sandwich. They are easily made and can be prepared ahead of time and left in the fridge, as they hold their shape better when they have been chilled and are firm. These will also freeze very well; open freeze them before frying on a tray or plate until firm and then pack them into freezer bags or a plastic container. They only need about 6 hours to defrost and then are cooked as instructed below.Use curry powder to taste, I use 2 teaspoons as I like mine quite spicy!
Make and share this Asian-Spiced Pork Rissoles recipe from Food.com.
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