Rissoles
minced meat folded into pastry crescents and fried, the Anglo-Indian tea plate staple
Allergens in Rissoles: milk, gluten, egg.
Ingredients
Quantities for 12.
- 300g Maida
- 60g, cold and cubed Butter
- 2, one for the dough and one for sealing Eggs
- 400g minced Muttonbeef or chicken mince works equally
- 2, finely chopped Onion
- 2, boiled and mashed Potato
- 1.5 tsp Black Pepper
- 3, chopped Green Chilli
- a handful Coriander Leaves
- 1 tbsp Vinegar
- 500ml for frying Neutral Oil
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rissoles, croquettes and cutlets are the three fried things on every Anglo-Indian tea table. This is the pastry one.
- The filling must be completely cold and quite dry before it goes near the pastry, or the seal fails in the oil.
Method
- Rub the butter into the flour with a pinch of salt, bind with one beaten egg and a little cold water, and rest the dough 30 minutes.
- Fry the onion until golden, add the mince and cook until it is dry and browned, 12 minutes.Dry. Any moisture left will burst the pastry.
- Stir in the mashed potato, pepper, green chilli, coriander and vinegar. Season and cool completely.
- Roll the dough thin, cut 10cm rounds, place a spoonful of filling on each and fold into a crescent.
- Seal the edges with beaten egg and crimp firmly with a fork.Crimp properly. A rissole that opens in the pan takes the oil with it.
- Fry in batches on medium until deep gold, about 4 minutes, and drain on paper.
Safe temperatures: Minced meat is done at 71°C / 160°F all the way through. Egg dishes are done at 71°C / 160°F; a whole egg when the yolk and white are both firm. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 2 days refrigerated. Crisp them in a hot oven rather than a microwave. They freeze well uncooked: fry from frozen, adding 2 minutes.
Nutrition Medium estimate
One serving of Rissoles (126 g) is about 256 calories, or 203 calories per 100 g.
Medium protein: 11 g a serving, 18% of the calories
| Per serving126 g | Per 100 g | |
|---|---|---|
| Calories | 256 kcal | 203 kcal |
| Protein | 11.3 g | 9 g |
| Carbohydrate | 26.3 g | 21 g |
| of which sugars | 1.2 g | 1 g |
| Fibre | 1.8 g | 1 g |
| Fat | 11.6 g | 9 g |
| of which saturated | 3.7 g | 3 g |
| of which unsaturated | 7.1 g | 6 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for mutton. Estimated from raw ingredients using USDA FoodData Central.
More like this: · Anglo-Indian recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.