Juicy little morsels: Alice Zaslavsky’s chicken and cauliflower rissoles with garlicky green beans and tomatoes. Home economist: Madeleine Dobbins. Styling: Meryl Batlle.Juicy little morsels: Alice Zaslavsky’s chicken and cauliflower rissoles with garlicky green beans and tomatoes. Home economist: Madeleine Dobbins. Styling: Meryl Batlle.
I’ve rolled the rissoles in more panko to help with shaping and for extra crunch. Panko are flatter and wider than western-world breadcrumbs, and when used on the outside of the patty, they crisp up to a wonderful glassy texture when they hit the oil. That being said, if you don’t have panko, feel free to use whatever blitzed-up stale bread you have on hand.The eggs bind the mixture; so too the kewpie, which also adds a delightful sweet-savouriness, and helps with a golden fry-up.
To keep the French-rissole purists happy, I’ve added nutmeg to the mix. This gives a gorgeous sweet, spiced earthiness, while the final fry in butter boosts the flavour. Both of these are optional but excellent additions.This recipe makes 18 rissoles which will serve about six people . But if you’re a small household, you could cook the full batch, cool and refrigerate the leftovers, and re-fry them another day . They will also freeze well., while hambagu is often served with rice.
Pop a little bowl of water nearby to wet your hands . Take a portion of the mixture and shape into a ball about the size of an apricot, then squish to make a patty about 1cm thick. Place on a plate or tray, repeat with remaining mixture, and refrigerate for about 15 minutes or until you’re ready to cook the rissoles.
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