Tasty meat triangles recipe
information
Buy very lean minced beef so that it does not shrink during cooking.
Processed cheese triangles are available in different flavours, individually wrapped in flat round boxes.
It is important to seal the cheese well inside the beef to prevent it leaking out as it melts during cooking.
ingredients
350 g (12 oz) lean minced beef
good pinch of cayenne pepper
salt
8 x 15 g (1/2 oz) triangular portions cheese spread
2 eggs
175 g (6 oz) day-old breadcrumbs
vegetable oil, for deep frying
good pinch of cayenne pepper
salt
8 x 15 g (1/2 oz) triangular portions cheese spread
2 eggs
175 g (6 oz) day-old breadcrumbs
vegetable oil, for deep frying
method
1. Put the beef in a bowl and mix in the cayenne pepper and salt to taste.
2. Divide into 8 portions and put on a clean board. Then, using a small palette knife or your fingers, flatten each one into a triangular shape about 10 cm/4 inches on each side.
3. Press a cheese portion into the centre of each beef triangle. Mould and seal the beef evenly and completely around the cheese, being very careful to cover the corners.!]
4. Beat the egg in a shallow bowl and spread out the breadcrumbs on a large flat plate. Dip each triangle into the egg and then into the
breadcrumbs, pressing firmly to coat evenly. Repeat a second time with each triangle.
5. Pour enough oil into a deep-fat frier to come halfway up the sides of the triangles and heat to 180C/350F, or until a day-old bread cube will brown in 60 seconds.
6. Using a slotted spoon, lower half the triangles into the hot oil and deep-fry for about 7 minutes until well browned.
7. Drain on absorbent paper and keep warm while cooking the second batch. Serve as soon as they are all cooked.
2. Divide into 8 portions and put on a clean board. Then, using a small palette knife or your fingers, flatten each one into a triangular shape about 10 cm/4 inches on each side.
3. Press a cheese portion into the centre of each beef triangle. Mould and seal the beef evenly and completely around the cheese, being very careful to cover the corners.!]
4. Beat the egg in a shallow bowl and spread out the breadcrumbs on a large flat plate. Dip each triangle into the egg and then into the
breadcrumbs, pressing firmly to coat evenly. Repeat a second time with each triangle.
5. Pour enough oil into a deep-fat frier to come halfway up the sides of the triangles and heat to 180C/350F, or until a day-old bread cube will brown in 60 seconds.
6. Using a slotted spoon, lower half the triangles into the hot oil and deep-fry for about 7 minutes until well browned.
7. Drain on absorbent paper and keep warm while cooking the second batch. Serve as soon as they are all cooked.
serving amount
serves 4
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