Meat Rissoles Edit


  • 1 can corned Beef or leftover ham, beef etc
  • 4 lbs potatoes
  • 2 eggs
  • 1 cup breadcrumbs (dry)
  • 1 large onion finely chopped
  • 2 eggs, beaten

Vary quantities according to how many rissoles required.

Directions Edit

  • Boil and mash potatoes. Set aside to cool (not cold).
  • Cut up corned Beef and add to potatoes.
  • Add rest of ingredients (except 2 additional beaten eggs). Mix thoroughly.
  • Roll into rissoles or shape of croquettes, approximately 1 1/2" thick.
  • Dip into beaten egg and roll in bread crumbs.
  • Fry in deep fat until golden brown.
  • These may be heated in oven on tray if not used at once.

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