After a long break (too much work!) a new, very tasty recipe. It’s truly simple to cook, and it doesn’t take a lot of time to prepare it!
app. 200 g/7 oz. minced mead (pork and beef)
1 handful of white bread cubes
1 table spoon of oil or butter
pepper, freshly crushed
one clove of garlic, chopped
app. 30 g/1 oz. bread crumbs
parsley, finely chopped
more bread crumbs to coat the rissoles
oil to fry
1. Chop the onion and sauté it in oil.
2. Soak the bread cubes in water, then squeeze them out well.
3. Mix all ingredients well, form rissoles and coat them with bread crumbs.
4. Heat some oil in a frying pan, ad the rissoles and let them brown slowly on both sides.
Rissoles are traditionally served with mashed potatoes:
I wanted to garnish the dish with parsley and other green – but we were so hungry and we like this dish so well, that I simply had no time for cosmetic measures 😉