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Estonian-style Minced Meat Rissole

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Ingredients Edit

Directions Edit

  1. In a bowl place the egg, the onion, 2 tablespoons of water, pepper and salt. Mix well together.
  2. Add the lean mince and the breadcrumbs. Mix together well.
  3. Plastic wrap seal the bowl, and place it in the refrigerator overnight.
  4. Next day prepare a preparation board with a light dusting of plain flour. Form the meat patties by hand into flat 6 cm diameter by 2 cm max. thick discs.
  5. Place on the floured board and dust them.
  6. In a frying pan with half oil and half butter, fry for approx 5 minutes per side and remove.

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