Last Nights rissoles made from left overs, which i didnt feel like eating again in the same way.

I was about to go to the shops to gets some pastry, I had felt to make a lekka pie. I walked to my fridge and saw shoo, there is just too much food in this fridge to go and get more things, but In the same breath I thought I don’t feel like eating last nights food. This is what I decided to do with the left overs, I made rissoles, well known for being half moons just crispier.

What you would need?

one egg

one cup of flour

one teaspoon of baking powder

two tablespoon of oil

one teaspoon salt.

For the coating

one egg

50g flour

100g bread crumbs

+750ml Canola oil

one potato

 

What you gotta do?

To make my filling hold nicely,  I boiled a potato, mashed it with butter and cream. I sprinkled extra basil and parmesan which were flavours already present in my bolognese. I mixed it through thoroughly and added a bit more salt.

In a bowl I sifted my flour, added the baking powder, salt, oil and egg and gently masssaged it together. The pastry was a bit too dry so I added a tablespoon of milk and got it into a ball. a rubbed it with some olive oil and wrapped it tightly in cling wrap, which I then rested for a 30 min.

I sprinkled my surface with some flour and started to roll out my dough very thin. Using a cookie cutter I made round cuts about 6cm wide. I then rolled each one a little more as when you cut it it shrinks a bit.

Using a folk I pinched the edges together insuring that my rissole was nice and closed with no holes.

I dipped the filled pastry into flour, then beaten egg and into my kellogs corn flakes which I crushed. I then put it in the fridge to fry closer to breaking fast time.

I warmed a small pot with some Canola oil, they fry thing like these the best. On medium heat I had them go golden in about 5 minutes.

I served with free range mayonaisede that I added some chopped fresh basil and some fruit chutney too.

What an awesome savoury this was from left overs.