Jill, from Merivale...

Ravishing Rissoles

That rather old looking piece of corn beef, left over, can be transformed into a tasty treat of a light meal in a flash. An original recipe created by myself. With every day inexpensive ingredients and quickly created, this is a real winner.

23 Votes Since September 27th
 

Ingredients

  • 2 cooked potatoes
  • 2-3 cups finely chopped corn beef (cooked)
  • 2 medium kumera (cooked)
  • 2 carrots (cooked)
  • 1/2 finely chopped onion
  • 1 cup finely chopped parsley
  • salt and pepper to taste
  • 1 cancan of Watties Pasta sauce 420 grams
  • optional: add 1 tablespoon sweet chilli sauce

    Directions

    1. Mash the potatoes, kumera, and carrots.
    2. Add the onion, parsley, s and p. (and chilli sauce optional)
    3. Add the corn beef to the mashed mixture. Then shape into rounds
    4. Roll in breadcrumbs
    5. Chill in fridge for 30mins
    6. Fry slowly 4 mins each side in a lightly oiled fry pan
    7. Heat the can of tomatoe puree
    8. Serve with a dollop of tomato puree.
    Serves Cooking Time Prep Time
    2 persons dinner / 4 lunch 15 mins 30 mins

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