News article, 27. May 2021
Rissoles with peas and carrots in a white sauce
Recipe of the month.
by Anne Skovgaard-Petersen
Ingredients
For 4
500 g minced pork, 10% fat
½-1 egg
1 dl breadcrumbs, 45 g
1 tsp fine salt
Pepper
1 tbls butter
2 tsp oil
Peas and carrots in a white sauce
4 carrots, approx. 300 g
300 g shelled peas, preferably frozen
20 g butter
2 tbls flour
1 bunch parsley, 20 g
Accompaniments
• 800 g baby potatoes
Approx. 30 mins
Method
Rissoles
1. Boil the potatoes in their skins.
2. Shape 4 rissoles, approx. 1½ cm high.
3. Crack the egg into a plate and whisk with a fork.
4. On another plate mix the breadcrumbs with salt and pepper.
5. Turn the rissoles first in the egg and then in the breadcrumbs. 6. Melt the butter and oil in a pan under a strong heat. Brown the rissoles for 1 minute on each side. Reduce the heat and fry them for 6-7 minutes on each side until cooked through.
Peas and carrots in white sauce:
1. Slice the carrots into cubes.
2. Boil the carrots for 2-3 mins in 3 dl salted water to cover.
3. Shape the flour and soft butter into a butter ball.
4. Stir into the carrots and vegetable water. Allow to boil for a couple of minutes while continuing to stir.
5. Add peas and heat through.
6. Sprinkle with parsley prior to serving.
Tips
- With minced pork containing approx. 10% fat or above the meat will be juicy. If you use mince with less fat you will need to reduce the frying time. The longer the frying time, the drier the meat will be.
- Chopped mince must be cooked through. Always calculate a frying time of 1 minute per mm height of the rissole.
- Turn the rissoles in breadcrumbs or wheat flour instead of egg and breadcrumbs.
- The meat can be mixed with grated vegetables, e.g. 30 g grated squash per 100 g minced meat, grated garlic, ¼ tsp coarse salt, little pepper or grated lemon rind and fresh thyme.
ENERGY DISTRIBUTION
Energy distribution and content per person
Protein 24%
Carbohydrate 36%
Fat 41%
2656 kJ - 635 kcal