Rice and ham rissoles

    Rice and ham rissoles

    50saves
    30min


    8 people made this

    About this recipe: An old family recipe devised (I believe) by my grandmother to use small amount of left over gammon/ham and make it go a long way! These are delicious served with peas and a poached egg..yum yum. Allow 2-3 per person.

    MrsMagpie Norfolk, England, UK

    Ingredients
    Makes: 8 individual rissoles

    • 200g cold cooked gammon or ham
    • 50g rice, cooked till al dente
    • 1 medium to large onion, finely chopped
    • 500g warm potatoes, peeled and boiled
    • 1 egg cupful dried mixed herbs
    • salt and black pepper to taste
    • 1 egg, beaten
    • flour for dredging
    • oil for frying

    Method
    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Mince the gammon, you want it the same sort of consistency as minced beef... I put it in the food processor and blitz it with a metal blade so it's still got texture but no big lumps.
    2. Into a large mixing bowl, put the minced gammon, rice and onions and stir until evenly distributed throughout.
    3. Put some of the potatoes in the bowl with the mixture. Using a fork roughly mash the potatoes so you get some mash and some small lumps, this helps give the rissoles extra texture (if completely mashed they aren't so good). Mix remaining potatoes in.
    4. Add the herbs... I suggest adding a bit at a time, and keep tasting. If the potatoes you are using are still warm the herb flavours will come out quickly and you'll be able to taste whether you need more herbs or not... it should taste quite herby.
    5. Mix in some pepper, and if necessary salt (depends on saltiness of gammon used).
    6. Mix the beaten egg into the mixture so that it is tacky and will stick together.
    7. Put some flour on a dinner plate (about 2 tablespoons) Using a serving spoon, take out a spoonful into a floured hand and form into a 2.5-3cm deep disc/patty shape about 5-6cm across (don't make them too big). Put the rissole onto the floured plate and dust with flour all over. Repeat this until mixture is finished.
    8. You can store the uncooked rissoles in the fridge until you need them, but only for a day as cooked rice isn't a good keeper. It is possible to freeze them but they aren't as good as fresh!
    9. Fry the rissoles GENTLY until golden brown on either side and warmed through. Serve with peas and poached egg.

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    Reviews (1)

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    Brilliant recipe and quite easy to make. Perfect now the weather has turned from winter to spring. Also a good way to use up old mashed potato (but as author states- the texture isn't as good as 'made to order' crushed potato). Two thumbs up! - 21 Mar 2010

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