I roasted some beef the other day and it turned out like a piece of old shoe leather. I was furious but didn't want to waste it. So I turned to my 1956 Constance Spry cookbook and found a section called Rechauffes. That's Rissoles/Patties/Croquet's to me and you and means reheated. Here is my recipe for the very unglamourously titled Beef Patties. True, they are a bit of a faff but can be frozen, uncooked and I hate wasting food, so whats a girl to do? The vegetables I chose needed using up and were wrinkling gently at the bottom of my fridge. If you are not rich enough to buy a joint of beef then substitute corned instead. Leftovers is the key word here.
500g mashed Potato
6 Baby Leeks, white only
Half a Red Pepper
Half a Red Onion
1 Red Chilli, seeds removed
2 Cloves of garlic, peeled
Half a bunch of Flat Leaf Parsley
1tbsp Dried Coriander Leaf
2tbsp Worcestershire Sauce
Sea Salt
Ground Black Pepper
Flour for Coating
Breadcrumbs
1 Egg
Vegetable Oil for frying
Cut the beef into chunks and process in a food processor until minced. Set aside. Put the garlic, chilli, leeks, red pepper, red onion, parsley into the processor and pulse until chopped very finely.
Fry the vegetables in a tbsp of oil on a gentle heat for 10 minutes. Add the worcester sauce, coriander leaf, salt and pepper to the pan. Take off the heat and leave to cool slightly.
In a large bowl, mix the beef and potato and add the vegetables. Stir gently until well amalgamated. You do not want this to be too wet or runny so stir with care.
Oil your hands and shape into patties. I made nine from this recipe. Open freeze them on a tray for at least 45 minutes. Pour the breadcrumbs into a bowl. I used leftover bread for mine. Beat an egg in another bowl and put about 3 tbsps flour in a third bowl.
Take the patties out of the freezer. Dip each one in the flour first, followed by the egg and finally roll in the breadcrumbs.
Heat an inch of vegetable oil in a heavy based pan and fry gently until golden brown. Serve with hot baked beans or a crisp green salad, depending on how cold you are! Open freeze what you don't use and place in bags when fully frozen. More simple ingredients made special!
500g mashed Potato
6 Baby Leeks, white only
Half a Red Pepper
Half a Red Onion
1 Red Chilli, seeds removed
2 Cloves of garlic, peeled
Half a bunch of Flat Leaf Parsley
1tbsp Dried Coriander Leaf
2tbsp Worcestershire Sauce
Sea Salt
Ground Black Pepper
Flour for Coating
Breadcrumbs
1 Egg
Vegetable Oil for frying
Cut the beef into chunks and process in a food processor until minced. Set aside. Put the garlic, chilli, leeks, red pepper, red onion, parsley into the processor and pulse until chopped very finely.
Fry the vegetables in a tbsp of oil on a gentle heat for 10 minutes. Add the worcester sauce, coriander leaf, salt and pepper to the pan. Take off the heat and leave to cool slightly.
In a large bowl, mix the beef and potato and add the vegetables. Stir gently until well amalgamated. You do not want this to be too wet or runny so stir with care.
Oil your hands and shape into patties. I made nine from this recipe. Open freeze them on a tray for at least 45 minutes. Pour the breadcrumbs into a bowl. I used leftover bread for mine. Beat an egg in another bowl and put about 3 tbsps flour in a third bowl.
Take the patties out of the freezer. Dip each one in the flour first, followed by the egg and finally roll in the breadcrumbs.
Heat an inch of vegetable oil in a heavy based pan and fry gently until golden brown. Serve with hot baked beans or a crisp green salad, depending on how cold you are! Open freeze what you don't use and place in bags when fully frozen. More simple ingredients made special!
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