Rustic Rissoles - A Fashionable Take on a Traditional Rissole
A fashionable take on a traditional rissole - a British stalwart.
This is not only a true taste of home but a store-cupboard standby - sometimes cooking from fresh just isn't nostalgic enough for those requiring childhood comfort food!
Ideal for a cosy lunch or dinner, this updated version of a succulent rissole is mouth watering, and will satisfy Brits everywhere.
Serves 4 generously as a main meal or 6 as a snack or starter.
Available from British Corner Shop
- 1 Tin of Spam (or if available a free range pulled ham hock)
- 1 Packet of Paxo Stuffing
- 1/2 Tsp of Mustard Powder
- 1 tsp of Worcester Sauce
- A good tablespoon of Coleman's Apple Sauce (or 1 Apple)
- 3 Tablespoons of Sunflower Oil (or Goose Fat)
To be Sourced Locally
- 1 tablespoon of chopped parsley
- 1 Small Onion or Shallot
- Salt and Pepper
- 1/3 of a jar Crabapple Jelly
- 50 ml of Gaymer's Apple Cider
Make up the stuffing as per the instructions adding 25ml of cider.
Finely dice the Spam or Ham and add to the stuffing along with a small very finely diced shallot or onion, one small grated apple or the Apple Sauce.
Combine all the ingredients, adding the Worcester sauce, chopped parsley and mustard powder. Taste the mixture and add seasoning. Form into small patties about 8cm x 1cm.
Heat 3 tablespoons of sunflower oil in a non-stick pan and gently fry until golden and crisp, set aside on kitchen towel to drain.
Finally, in a small pan gently warm the remaining cider with the Crabapple Jelly.
Pile the rissoles onto a generous bed of pea shoots, rocket or other lettuce. Drizzle with the sauce or serve the sauce on the side for dipping
N.B If you make small walnut size rissoles they make great pre-dinner canapes.
Recipe Date: 18th March 2011. Recipe copyright of: Hannah Freeman