Surrey Rissoles
Crispy, golden-crumbed rissoles made from leftover Sunday roast meat, creamy mashed potato, and fresh garden herbs.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 390 kcal
Equipment
- •Frying pan
- •Large mixing bowl
- •Three shallow bowls
- •Kitchen paper
- •Slotted spatula
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 20 g
- carbs
- 28 g
- fibre
- 3 g
- protein
- 26 g
- calories
- 390 kcal
Instructions
- 1
Heat 1 tbsp of vegetable oil in a frying pan over medium heat.
- 2
Fry the chopped onion for 5 minutes until soft and translucent, then leave to cool slightly.
- 3
Place the minced meat, mashed potato, softened onion, parsley, thyme, Worcestershire sauce, and mustard into a large mixing bowl.
- 4
Add one beaten egg, season generously with salt and black pepper, and mix thoroughly until combined.
- 5
Divide the mixture into eight equal portions and shape each into a smooth, round patty.
- 6
Set up three shallow bowls with the plain flour, remaining beaten egg, and dried breadcrumbs.
- 7
Coat each rissole in flour, dip into the egg, and roll evenly in breadcrumbs.
- 8
Heat the remaining vegetable oil in the frying pan over medium-high heat.
- 9
Fry the rissoles for 4 to 5 minutes on each side until deeply golden and piping hot.
- 10
Transfer the rissoles to a plate lined with kitchen paper to drain before serving.
Chef's tips
Chill the shaped patties in the fridge for 20 minutes before frying to help them hold their form. Ensure the oil is hot before adding the rissoles so they crisp quickly without absorbing excess oil.
Ingredient substitutions
- cooked roast beef → cooked roast lamb, pork, or turkey
- vegetable oil → traditional beef dripping or lard
- dried breadcrumbs → fresh white breadcrumbs or panko
Storage
Store leftover cooled rissoles in an airtight container in the fridge for up to two days.
Reheating
Reheat on a baking tray in a fan oven at 180°C for 12 to 15 minutes until piping hot and crisp.
Common mistakes to avoid
- •Using roughly cut meat chunks rather than a fine mince, which makes the rissoles fall apart.
- •Overcrowding the pan during frying, which lowers the oil temperature and causes soggy breadcrumbs.
- •Turning the rissoles too early before a firm golden crust has formed underneath.
Serving suggestions
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