Rissoles (Fish) (An old Dutch way.)
Origin: Cape Town, South Africa
Source: Hildagonda J. Duckitt, 1891
Ingredients
- lb. Fish
- 1 Onion
- 1 good slice Bread
- 2 Eggs
- Parsley
- Nutmeg
- Cayenne
- Salt
- Dry biscuit
- Lard
Instructions
- Mince the fish very fine.
- Mix it with the squeezed bread, the flavouring, and egg.
- Dust a little dry biscuit into it as you are rolling it into shapes.
- Roll in egg and fine bread-crumbs, or pounded dry biscuit, and fry in lard.
- Serve in a hot dish, with a little melted butter and tomato sauce over it.