Potato and onion rissoles - greek cooking - using beef
Potato and Onion Rissoles
Ingredients
1 large potato, peeled
1 large onion
1 lb minced beef
1 tbsp brown vinegar
1 tbsp tomato paste
1 egg, lightly beaten
¾ cup dry breadcrumbs
1 tspn dried oregano leaves
¼ cup Italian parsley
½ tspn white pepper
salt
¼ cup plain flour
¼ cup olive oil
Preparation & Cooking Instructions
Coarsely grate the potato and onion into bowl
Add minced beef, vinegar, tomato paste, egg, breadcrumbs, herbs, pepper
and salt to taste. Knead mixture for 3 minutes until ingredients are well
mixed. Cover with wrap and refrigerate for 1 hour.
Shape 1 tbsp of the mixture at a time into balls. Flatten and taper the
ends slightly and coat with flour.
Heat oil in pan and cook rissoles in small batches over a medium heat for
3 minutes each side or until golden brown and cooked through. Drain and cook
the remaining rissoles.
Cooking notes : Coarse beef mince is best for this recipe. If the mixture
is sticky to work with add more breadcrumbs to the mixture