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1
In a pan put the oil, onion and garlic and saute for 5 to 10 minutes.
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2
Add flour and mix well.
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3
Add milk and seafood broth and cook until you have a homogeneous mixture.
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4
Add the prawns and the seafood steaks, season with salt and pepper and cook about 10-15 minutes.
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5
Turn off the stove and add the fresh parsley to the mixture.
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6
In a saucepan bring the water, milk, butter, salt, peel of lemon, pepper and nutmeg and cook, when start to boil turn down the cooker temperature.
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7
Add flour, stir until it begins to do a ball that detaches from the pan. Remove from cooker and leave to cool until the temperature be good to be able to stretch the pastry.
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8
Put flour in the workspace and start to stretch well the pastry.
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9
Put a tablespoon of filling over the pastry, fold one end of the dough over the filling and cut with a round cutter or a glass.
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10
Once you have all made rissoles, prepare a dish with beaten eggs and one with breadcrumbs. First pass the rissoles in egg and then in breadcrumbs.
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11
Put a little vegetable oil in a frying pan and when the oil is warm fry the rissoles. When they are golden remove and place on absorbent paper to remove excess oil. Let them cool and serve
