This is a fairly simple recipe that helps to use up bits of pieces of vegetables in the fridge. You can substitute the beef mince with any sort of lean mince, and the vegetables are also able to be substituted as well as long as they are well grated or finely cut up. Quantities don’t have to be exact either – you can have more or less mince depending on personal preference. Serve on mashed potatoes or steamed vegetables with some gravy for a quick and healthy dinner!
Also known as Potato Croquettes, this version was adapted from Modern Cooking for Private Families and then published in The Great Victorian Cookbook by John Midgley, published in 1995…My mother used to make different types of croquettes when I was little, no doubt to stretch the meat for our large family…Decades have passed and the original recipes are long gone, but this one looks very much like one of hers…I’d like to surprise her one day with this old standby, so I’m placing it here for safekeeping!
Make and share this Beef Rissoles from the Chew recipe from Food.com.
A magazine find I made tonight. While it worked perfectly, I’m thinking of using the same mix and filling to make a meatloaf next time-half the mix, then the filling, topped with the rest of the mix and baked for about 1 hour.
I love rissoles, they’re easy to make and taste great. And you can pretty much put whatever you want into them!! After much trial and using my family as guinea pigs, I have come up with our family favourite rissole recipe. I hope you like it too :).
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