These meat rissoles can be presented as an appetizer at a party or, at a lunch or dinner served with carrot rice and tomato salad!
This recipe is an excellent choice if you are going to have a party at your home. Usually everyone likes rissoles and their presentation is perfect for these occasions.
HOW TO PREPARE MEAT RISSOLES:
For the dough, pour the water, margarine and salt in a saucepan and boil over high heat. When starts boiling, reduce to low heat and add the flour. Stir with a wooden spoon until the dough forms a compact ball. Turn off the heat, place the dough on a plate and allow to cool.
For the filling, place the olive oil, chopped onion and the chopped garlic in a saucepan and saute over low heat until the onion start to turn golden brown. Add the minced meat and season with a little salt, pepper and nutmeg. Stir and cook over low heat about 20 minutes, stirring occasionally. Turn off the heat and sprinkle with chopped parsley.
Roll out the dough with a rolling pin. Cut small circles with the help of a glass or a bowl and place small portions of the meat in the center of each circle. Fold the dough in half over the filling and press the edges together to seal.
Dip the rissoles on beaten egg, coat in breadcrumbs and fry them in hot oil.
Serve the rissoles with carrot rice and tomato salad.
(8 votes, 4.50 out of 5)
Loading...Ingredients
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For the dough:
- 500 grams (3 1/2 cups) all-purpose flour
- 800 ml (3 1/2 cups) water
- 1 tablespoon margarine (full)
- 2 eggs
- Breadcrumbs
- Salt (to taste)
- Vegetable oil for frying
- 200 grams (7 ounces) minced beef
- 200 grams (7 ounces) minced pork
- 1 medium onion
- 3 cloves of garlic
- 50 ml / (3 1/3 tablespoons) olive oil
- Pepper (to taste)
- Nutmeg (to taste)
- Parsley (to taste)
- Salt (to taste)
For the filling:
Directions
- For the dough:
Pour the water, margarine and salt in a saucepan and boil over high heat. When starts boiling, reduce to low heat and add the flour. Stir with a wooden spoon until the dough forms a compact ball. - Turn off the heat, place the dough on a plate and allow to cool.
- For the filling:
Place the olive oil, chopped onion and the chopped garlic in a saucepan and saute over low heat until the onion start to turn golden brown, stirring occasionally. Add the minced meat and season with a little salt, pepper and nutmeg. Stir and cook over low heat about 20 minutes, stirring occasionally. Turn off the heat and sprinkle with chopped parsley. - Roll out the dough with a rolling pin. Cut small circles with the help of a glass or a bowl and place small portions of the meat in the center of each circle. Fold the dough in half over the filling and press the edges together to seal.
- In a bowl, whisk the eggs with a fork. Dip the rissoles on beaten egg and coat them in breadcrumbs.
- Heat the oil in a deep fryer. When the oil is hot, add the rissoles and fry them until golden. Once they are fried, place them on a plate with absorbent paper.
- Serve the rissoles with carrot rice and tomato salad.
