Prawn Rissoles

Name: Prawn Rissoles
Ingredients: The Filling:; 500 grams prawns, sliced; 250 grams seafood sticks, sliced; 1 tablespoon butter; 1 onion, chopped; 2 garlic gloves, crushed; 1 tablespoon flour; 1/2 cup milk; 1/2 shellfish broth; 1 tablespoon fresh parsley, chopped; olive oil; black pepper; salt; The Pastry; 2 cups water; 2 cups milk; 2 tablespoons butter; 4 cups flour; 1 1/2 teaspoons salt; peel of lemon; black pepper; 1 1/2 teasp salt peel of lemon black pepper nutmeg

22 ingredients

11 steps

Ingredients

The Filling:
500 grams prawns, sliced
250 grams seafood sticks, sliced
1 tablespoon butter
1 onion, chopped
2 garlic gloves, crushed
1 tablespoon flour
1/2 cup milk
1/2 shellfish broth
1 tablespoon fresh parsley, chopped
olive oil
black pepper
salt
The Pastry
2 cups water
2 cups milk
2 tablespoons butter
4 cups flour
1 1/2 teaspoons salt
peel of lemon
black pepper
1 1/2 teasp salt peel of lemon black pepper nutmeg

Directions

1

In a pan put the oil, onion and garlic and saute for 5 to 10 minutes.
2

Add flour and mix well.
3

Add milk and seafood broth and cook until you have a homogeneous mixture.
4

Add the prawns and the seafood steaks, season with salt and pepper and cook about 10-15 minutes.
5

Turn off the stove and add the fresh parsley to the mixture.
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.
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.
8

Put flour in the workspace and start to stretch well the pastry.
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.
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.
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