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Green rissoles with stewed cauliflower

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Green rissoles with stewed cauliflower

Rissoles
optionalNutmeg
Pepper
Breadcrumbs
Salt
1Eggs
1bundleDill, fresh
1bundleParsley, fresh
1bundleChives, fresh
1000gPotatoes new
2tbspWheat flour
2.5dlBoil water from blom cabbage
2.5dlWhipped cream
25gButter
500gPork, chopped about 10% fat
800gCauliflower

Instructions for Green rissoles with stewed cauliflower

To prepare the Green rissoles with stewed cauliflower recipe, please follow these instructions:

Chop the herbs finely and mix them in the forcemeat, along with salt and pepper, save a little herbs for garnish.

Form forcemeat for 4 rissoles as first reversed in the beaten egg and then in bread crumbs.

FRY on pan in butter or margarine.

Part b the cabbage in the florets and boil them in salted water until tender button.

Melt butter or margarine stir the flour in and babies with water and cream and season with salt and pepper. Simmer 5 minutes and then add the cauliflower bouquets.

Server rissoles and cauliflower with new potatoes and a dusting of herbs.