Ingredients
- 2 rounded tablespoons breadcrumbs
- 5 tablespoons milk
- 1 onion, chopped
- 1 lb lean minced pork, finely minced (or 1 lb shoulder pork finely minced with the onion)
- 1 egg, beaten
- 1 level teaspoon salt
- 3/4 level teaspoon ground nutmeg
- pepper
- oil
- soured cream
Method
- Mix breadcrumbs and milk together in a large bowl.
- Add onion, pork, egg, salt, nutmeg and a little pepper. Beat well until smooth.
- Heat 1/4 in. of oil in a large frying pan. Take tablespoons of mixture and fry for 6 minutes on each side until cooked through and pale golden.
- Drain on kitchen paper and keep warm while frying the remainder.
- Pile up on a warmed serving plate. Spoon over soured cream and serve hot with creamed potatoes and buttered cabbage.
Notes
These Scandinavian rissoles can also be made with a mixture of pork and beef. Unlike hamburgers, the meat should be finely minced to give a really smooth texture. Serve with soured cream, creamed potatoes and buttered cabbage.