Rye Rissoles with Tomato Salad recipe
information
455 calories per serving
ingredients
200 g (7 oz) rye flour
150 ml (1/4 pint) vegetable stock
4 shallots
2 eggs
salt and freshly milled white pepper
2 tablespoons chopped parsley
100 g (4 oz) hard cheese, grated
4 tablespoons oil
4 beef tomatoes
1 onion
1 tablespoon wine vinegar
3 tablespoons chopped chives
150 ml (1/4 pint) vegetable stock
4 shallots
2 eggs
salt and freshly milled white pepper
2 tablespoons chopped parsley
100 g (4 oz) hard cheese, grated
4 tablespoons oil
4 beef tomatoes
1 onion
1 tablespoon wine vinegar
3 tablespoons chopped chives
method
1. Bring the rye flour to the boil in the stock, stirring continuously, reduce the heat and simmer in an open pan over a very low heat for 30 minutes, then leave to cool. Peel and finely chop the shallots and stir them into the rye flour with the eggs, a generous pinch of salt, the parsley and grated cheese.
2. Shape the mixture into flat cakes and fry them in 2 tablespoons of the oil over a very low heat for 12-15 minutes, until brown on each side.
3. Wash and dry the tomatoes, cut into equal slices and arrange on a plate. Chop the onion and sprinkle over the tomato. Beat the vinegar with the remaining oil, season to taste and pour the dressing over the tomatoes.
4. Sprinkle the salad with chives and serve with the rissoles.
2. Shape the mixture into flat cakes and fry them in 2 tablespoons of the oil over a very low heat for 12-15 minutes, until brown on each side.
3. Wash and dry the tomatoes, cut into equal slices and arrange on a plate. Chop the onion and sprinkle over the tomato. Beat the vinegar with the remaining oil, season to taste and pour the dressing over the tomatoes.
4. Sprinkle the salad with chives and serve with the rissoles.
serving amount
serves 4
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