Meat Rissoles

Tahitian Meat Rissoles Recipe

Region / culture: Tahiti | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Meat rissoles are a delicious and hearty dish that can be enjoyed as a main course or a snack. These savory treats are made with a combination of ground meat, potatoes, onions, and breadcrumbs, creating a flavorful and satisfying meal.

History

The origins of meat rissoles can be traced back to Europe, where they were traditionally made with leftover meat and potatoes. Over time, the recipe has evolved to include a variety of ingredients and flavors, making it a versatile and popular dish in many cultures.

Ingredients

1 can of corned beef or leftover ham, beef, etc.
4 lb (1.81 kg) of potatoes
2 eggs
1 cup of dry breadcrumbs
1 large onion, finely chopped
2 beaten eggs

How to prepare

Boil and mash the potatoes. Set them aside to cool (not cold).
Cut up the corned beef and add it to the potatoes.
Add the rest of the ingredients (except for 2 additional beaten eggs). Mix thoroughly.
Roll the mixture into rissoles or shape them into croquettes, approximately 1.5" thick.
Dip the shaped mixture into beaten egg and roll it in bread crumbs.
Fry the shaped mixture in deep fat until it turns golden brown.
These can be heated in the oven on a tray if not used immediately.

Variations

You can add herbs and spices such as garlic, paprika, or parsley to enhance the flavor of the rissoles.
For a healthier option, you can use lean ground meat or turkey instead of beef.

Notes

Vary quantities of ingredients according to how many rissoles required.

Cooking Tips & Tricks

Make sure to thoroughly mix the ingredients together to ensure that the flavors are evenly distributed.

- Be careful not to overcook the rissoles, as they can become dry and tough.

- For a healthier option, you can bake the rissoles in the oven instead of frying them.

Serving Suggestions

Meat rissoles can be served with a side of vegetables, salad, or mashed potatoes for a complete and satisfying meal.

Cooking Techniques

Boil and mash the potatoes before mixing them with the other ingredients.

- Fry the rissoles in hot oil until they are golden brown and crispy on the outside.

Ingredient Substitutions

You can use ground chicken or turkey instead of beef for a lighter option.

- You can use gluten-free breadcrumbs for a gluten-free version of the recipe.

Make Ahead Tips

You can prepare the meat rissoles ahead of time and store them in the refrigerator until ready to fry or bake.

Presentation Ideas

Serve the meat rissoles on a platter with a garnish of fresh herbs or a drizzle of sauce for an elegant presentation.

Pairing Recommendations

Meat rissoles pair well with a glass of red wine or a cold beer for a satisfying and comforting meal.

Storage and Reheating Instructions

Store any leftover meat rissoles in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of meat rissoles contains approximately 300 calories.

Carbohydrates

Each serving of meat rissoles contains approximately 25 grams of carbohydrates.

Fats

Each serving of meat rissoles contains approximately 15 grams of fat.

Proteins

Each serving of meat rissoles contains approximately 20 grams of protein.

Vitamins and minerals

Meat rissoles are a good source of iron, vitamin B12, and zinc.

Alergens

Meat rissoles may contain allergens such as eggs and wheat (breadcrumbs).

Summary

Meat rissoles are a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Meat rissoles are a delicious and versatile dish that can be enjoyed as a main course or a snack. With a mix of ground meat, potatoes, onions, and breadcrumbs, these savory treats are sure to satisfy your cravings for a hearty and flavorful meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a brisk autumn day, the leaves were falling, and there was a chill in the air. I had been invited to my neighbor Mrs. Jenkins' house for tea, and as soon as I walked in, I was hit with the most delicious aroma. Mrs. Jenkins greeted me with a warm smile and led me to the kitchen where she was busy preparing a batch of meat rissoles.

As I watched her work, I was mesmerized by her skill and precision. She moved with such grace and confidence, effortlessly mixing the minced meat with herbs and spices, shaping them into perfect little patties, and then gently frying them until they were golden brown and crispy. The rissoles were served with a side of creamy mashed potatoes and topped with a rich tomato sauce. I took a bite and instantly fell in love with the flavors and textures.

I begged Mrs. Jenkins for the recipe, and she graciously agreed to share it with me. She explained that the key to a good meat rissole was in the seasoning – a perfect balance of salt, pepper, garlic, and a touch of paprika. She also shared a secret ingredient – a pinch of grated onion – that added a depth of flavor that was simply irresistible.

Over the years, I have made Mrs. Jenkins' meat rissoles countless times, each time tweaking the recipe just a bit to suit my own tastes. I have shared it with friends and family, and it has become a staple in our household. Every time I make it, I am transported back to that day in Mrs. Jenkins' kitchen, surrounded by the warmth and love of a dear friend.

As I reflect on all the recipes I have learned over the years, I realize that each one tells a story – a story of friendship, of tradition, of love. Cooking is not just about following a set of instructions; it is about connecting with the past, creating memories, and passing on a legacy. And so, every time I make Mrs. Jenkins' meat rissoles, I am not just cooking a meal; I am honoring a friendship that has stood the test of time.

So here I am, many years later, still making those delicious meat rissoles, still savoring every bite, and still feeling grateful for the gift of friendship and the joy of cooking. Mrs. Jenkins may no longer be with us, but her spirit lives on in every batch of meat rissoles I make. And for that, I am forever thankful.