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Yesterday my boyfriend ordered Rissoles. it is so many years since i made that – but it tasted really good ♥
Recipe
Yield: 4 persons
Ingredients:
Rissoles:
- 500 grams of chopped veal/pork or just pork
- Salt & pepper
- Breadcrumbs
- Butter (for frying)
Stewed peas & carrots:
Ingredienser:
- 2 handfull of peas
- 3 carrots
- Boiling water from the vegetables
- Milk
- Flour
- Butter – ca. 35 grams
- Salt & pepper
How to make it:
Rissoles:
- Heat up a pan
- Form the meat into round patties
- Season it
- Add on breadcrumbs – make sure to get the breadvrumbs all over the meat
- Put (a lot of) butter on a pan and fry the rissoles, 5 minuttes on each side
Stewed peas & carrots:
- Take out the peas from the freezer, and cut the carrots in small pieces
- Cook the carrots a short while – there still have to be some bite in them – If you overcook them, they are dead
- Melt the butter , and add flour (ad flour and stir it until it thickens (thick cohesive mass). While taking away the pot from the heat
- Pour up 1 dl milk and bring to boil
- Stir until it thickens, and then pour some more milk in – stir again, while it is boiling (so it thickens – be aware of adding to much milk at a time)
- Now add a bit of the boiling water (from the vegetables) ca. 1 – 1½ dl
- Season with salt & pepper
- Add the vegetables
→ Tip:
If the pan is dry while frying, then add some extra butter now and then to prevent the rissoles getting burned. It is because the breadcrumbs are absorbing all the butter
