Beef Rissoles Croquetas Recipes

Steps:

• Saute onion in butter (or broth) until tender.
• Add crumbs (or bread or mashed potatoes) to onion.
• Add seasonings, aroma and parsley to mixture.
• Add meat.
• Add broth or water if too dry.
• The mixture should be firm and stick together to form and hold shape.
• Form into 8 cylinder, balls, or pattie shaped croquettes.
• Coat with bread crumbs, then dip in the egg white, then in the bread crumbs again.
• Cook quickly in preheated hot oil until the outside is brown and the croquette is heated/cooked throughout.
• Serve hot with french fries and salad.

Steps:

• Boil and mash potatoes. Set aside to cool (not cold).
• Cut up corned beef and add to potatoes.
• Add rest of ingredients (except 2 additional beaten eggs). Mix thoroughly.
• Roll into rissoles or shape of croquettes.
• Dip into beaten egg and roll in more bread crumbs.
• Fry in deep fat until golden brown.
• These may be heated in oven on tray if not used at once. Size of the tin of corned beef can also be changed to suit.

Steps:

• Mince the beef very finely, mix with the breadcrumbs, herbs, lemon peel and seasonings.
• Make all into a thick paste with 1 or 2 eggs.
• Divide into balls or cones
• Fry to a rich brown colour in butter/EVOO mix.
• Garnish the dish with fried parsley and serve with some good brown gravy in a tureen.
• Instead of garnishing with fried parsley, gravy may be poured in the dish, round the rissoles.
• Seasonable at any time.