Cheese And Spinach Rissoles Recipe
Ingredients
| Frozen chopped spinach | 225 Gram | |
| Butter | 25 Gram | |
| Breadcrumbs | 75 Gram | |
| Cheddar cheese, grated | ||
| Grated nutmeg | ||
| 45 ml Dried egg powder | ||
| Water | 60 Milliliter | |
| Breadcrumbs | 50 Gram, dried | |
| Frying Oil | 2 Cup (16 tbs) (For frying) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Place the spinach in a saucepan and heat gently until thawed, stirring occasionally. Bring to the boil, reduce the heat and cook gently for about 4 minutes until fairly dry. Place in a sieve and press out all the moisture.
2. Turn the spinach into a bowl and add the butter, breadcrumbs and cheese. Add a pinch of nutmeg and season well with salt and pepper.
3. Blend the dried egg and water to a smooth cream. Add half to the spinach mixture and mix well. Chill for 1 hour.
4. Turn the spinach mixture on to a floured surface and shape into 6 rissoles. Dip each rissole into the reserved egg and then in dried breadcrumbs.
5. Heat about 5 mm/1/4 in of oil in a large frying pan and fry the rissoles until golden brown on all sides. Serve hot with mashed potato.
2. Turn the spinach into a bowl and add the butter, breadcrumbs and cheese. Add a pinch of nutmeg and season well with salt and pepper.
3. Blend the dried egg and water to a smooth cream. Add half to the spinach mixture and mix well. Chill for 1 hour.
4. Turn the spinach mixture on to a floured surface and shape into 6 rissoles. Dip each rissole into the reserved egg and then in dried breadcrumbs.
5. Heat about 5 mm/1/4 in of oil in a large frying pan and fry the rissoles until golden brown on all sides. Serve hot with mashed potato.
Chef
