Things You'll Need:
- 1 lb. leftover cold roast beef or steak
- 1/2 c. fine breadcrumbs
- 1 egg, beaten
- 1 tbsp. butter, melted
- Milk or cream if needed (just a splash)
- 1 small onion, finely chopped
- 1 tbsp. chopped fresh parsley
- Salt, pepper, and cayenne to taste
- Flour
- Deep fryer
- Oil or other melted fat
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Step 1
Chop the meat very finely. You can use a food processor to do the chopping or a heavy knife. You will need to do a lot of chopping in order to get the meat as fine as it needs to be in order to mold it into patties.
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Step 2
Mix the breadcrumbs into the chopped meat. Moisten the mixture with the beaten egg and melted butter. Add a little milk or cream if necessary to make the mixture moist enough to hold its shape. Stir in the onion and parsley and season with salt, pepper and cayenne to taste.
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Step 3
Form the meat mixture into balls about the size of an egg. Roll the balls in a little flour.
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Step 4
Fill a deep fryer with oil up to the recommended mark. In Australia a combination of shortening and melted beef fat (drippings) is recommended, but vegetable or canola oil makes a healthier alternative.
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Step 5
Fry the rissoles in small batches until brown on each side. Let drain on paper towels in a warm oven.
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Step 6
Serve with a side of chips (french fries), a salad, or vegetables such as sliced fresh tomatoes or cooked beets. You can also serve them on bread or buns to make rissole burgers.
