Vegetable Roll
A savoury Northern Irish butcher's classic of seasoned minced beef blended with sweet leeks and fresh herbs, sliced and fried until crisp.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 365 kcal
Equipment
- •large mixing bowl
- •frying pan
- •chef's knife
- •greaseproof paper
- •chopping board
Nutrition
Per serving, approximate
- Calories
- 365 kcal
- fat
- 24 g
- carbs
- 12 g
- fibre
- 1.5 g
- protein
- 26 g
- calories
- 365 kcal
Instructions
- 1
Heat half a teaspoon of oil in a frying pan over medium heat on the hob.
- 2
Add the chopped leek and onion, cooking for 5 minutes until soft and sweet without colouring.
- 3
Tip the leek mixture onto a plate and leave to cool completely.
- 4
Place the minced beef in a large bowl and add the cooled leek mixture.
- 5
Add the breadcrumbs, parsley, thyme, mace, white pepper, salt, and cold water.
- 6
Work the mixture vigorously with clean hands until sticky and evenly combined.
- 7
Turn out onto greaseproof paper and roll into a tight, compact cylinder roughly 6 cm thick.
- 8
Chill the wrapped roll in the fridge for at least 1 hour to firm up.
- 9
Unwrap and cut the roll into 8 equal slices using a sharp knife.
- 10
Heat the remaining oil in a heavy frying pan over medium-high heat.
- 11
Fry the slices for 4 to 5 minutes on each side until deeply browned and cooked through.
Chef's tips
Chilling the shaped roll is essential to prevent the slices from breaking apart in the hot pan. Chop the leeks as finely as possible so the slices hold together neatly. If you prefer extra crunch, coat each slice lightly in extra plain flour before frying.
Ingredient substitutions
- ground mace → ground nutmeg or ground allspice
- plain breadcrumbs → gluten-free breadcrumbs or fine pinhead oatmeal
Storage
Store leftover cooked slices in an airtight container in the fridge for up to 3 days, or freeze uncooked slices separated by greaseproof paper for up to 2 months.
Reheating
Reheat refrigerated slices gently in a dry frying pan over medium heat for 3 to 4 minutes per side until piping hot throughout.
Common mistakes to avoid
- •Adding hot leeks directly to raw minced beef, which melts the fat and ruins the texture.
- •Slicing the roll before it has thoroughly chilled and set firm.
- •Frying over excessive heat, causing the exterior to scorch before the centre is cooked.
Serving suggestions
Cooked Vegetable Roll?
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