Meat Rissoles

1. 1

   Boil and mash potatoes. Set aside to cool (not cold).

2. 2

   Cut up corned beef and add to potatoes.

3. 3

   Add rest of ingredients (except 2 additional beaten eggs). Mix thoroughly.

4. 4

   Roll into rissoles or shape of croquettes.

5. 5

   Dip into beaten egg and roll in more bread crumbs.

6. 6

   Fry in deep fat until golden brown.

7. 7

   These may be heated in oven on tray if not used at once. Size of the tin of corned beef can also be changed to suit.

* Per serving · 4 servings · Values may vary.

No additional tips available.