Rissoles or Croquettes

Ingredients

• 2 cups Cold roast meat or fowl, finely minced (About 12 oz; use leftover roast beef, pork, chicken, or turkey)
• 2 tablespoons Bacon, finely minced (About 1 oz)
• 0.25 teaspoon Nutmeg, grated (Freshly grated preferred)
• 0.5 teaspoon Salt (Adjust to taste)
• 3 tablespoons Heavy cream (To moisten the mixture)
• 2 large Egg yolks, beaten (For coating)
• 1 cup Breadcrumbs, finely grated (Dry breadcrumbs or panko)
• 0.25 cup Vegetable oil or butter (For frying; omit if baking)
• 0.25 cup Fresh parsley, for frying (For garnish)

Instructions

1. 1In a large bowl, combine the finely minced cold roast meat or fowl with the finely minced bacon. Season with grated nutmeg and salt. Add the cream and mix thoroughly until the mixture holds together well.
2. 2Shape the meat mixture into balls about 1.5 to 2 inches in diameter (golf ball size). You should get approximately 12-16 rissoles. Place them on a plate or tray.
3. 3Place the beaten egg yolks in a shallow bowl. Place the finely grated breadcrumbs in another shallow bowl or plate.
4. 4Dip each ball first into the beaten egg yolks, coating completely, then roll in the breadcrumbs until evenly covered. Place coated rissoles on a clean plate.
5. 5Preheat oven to 375°F (190°C). Place the coated rissoles on a greased baking sheet, spacing them about 1 inch apart. Bake for 20-25 minutes until golden brown and crispy, turning once halfway through.
6. 6Heat oil or butter in a large skillet over medium heat until shimmering. Carefully add the coated rissoles, working in batches if necessary to avoid crowding. Fry for 3-4 minutes per side until golden brown all over, turning carefully.
7. 7Remove the cooked rissoles and place them on the back of a sieve or on a wire rack set over a baking sheet. Let drain for 2-3 minutes to remove excess oil.
8. 8Heat a small amount of oil in a small pan over medium-high heat. Add the parsley sprigs and fry for 30-60 seconds until crispy but still green. Remove and drain on paper towels.
9. 9Arrange the rissoles on a serving platter and garnish with the fried parsley. Serve hot.