Rissoles with stewed spinach
MainsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Rissoles with stewed spinach
Pepper | ||
Breadcrumbs | ||
Salt | ||
1 | Eggs | |
1 | dl | Whipped cream |
1000 | g | Potatoes |
1000 | g | Spinach, fresh cusp for stems |
25 | g | Butter |
600 | g | Pork, chopped about 10% fat |
Instructions for Rissoles with stewed spinach
To prepare the Rissoles with stewed spinach recipe, please follow these instructions:
Rissoles: Forcemeat is moulded to rissoles as reversed first in egg and then in bread crumbs. Seasoned with salt and pepper.
FRY in butter or margarine 7-8 minutes on each side, to kødsaften that comes out is clear.
Stewed spinach: Steam the spinach with the water, hanging by. Take it up, grinding the free of water.
Chop the spinach coarsely with a knife.
Melt the butter in a saucepan. Add the spinach, spices and cream. Boil the spinach on a low heat without lid in 5-6 minutes.
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