Meat Rissole

INGREDIENTS

• 150 G BUTTER
• 1 TABLESPOON SALT
• 3⅓ CUPS ALL-PURPOSE FLOUR
• 700 G GROUND BEEF KNUCKLE
• 3 TABLESPOONS CORN OIL
• 3 CLOVES OF GARLIC
• ½ ONION, CHOPPED
• ½ CUP BLACK OLIVES, CHOPPED
• ¼ BUNCH PARSLEY, CHOPPED
• 4 EGGS, BEATEN
• 2 CUPS DRIED BREADCRUMBS
• CORN OIL, FOR FRYING
• SALT AND GROUND PEPPER TO TASTE

PREPARATION

Heat 1 litre of salted water with the butter. At boiling point, pour the flour all at once in the pan, stirring constantly, until the dough starts to pull away from the bottom. Remove and set aside. Season meat with salt and ground pepper; stir-fry in corn oil until golden brown. Stir in the garlic and onion. Add the olives and parsley, stir a little bit and take off the heat. Roll out the dough to 0,5 cm thick and cut with a round pastry cutter. Add the filling and fold over like a half moon. Dip the rissoles in the beaten egg, coat in dried breadcrumbs and fry in preheated oil, until lightly golden.