Spicy rissoles

4 persons
Spicy rissoles
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400 g chopped calf and pork
30 g breadcrumbs
50 ml finely grated onion
1 tsp Dansukker Cane Sugar
1 egg
50 ml sweet chilli marinade (see recipe below)
100 ml 18% crème fraiche
1 tsp salt
½ tsp pepper
butter or oil for frying

Sweet chilli marinade
2 red peppers
10 cloves garlic
50 ml white wine vinegar
230 g Dansukker Granulated sugar
100 ml water
1 tsp cayenne pepper

Mix the crème fraiche and breadcrumbs in a bowl. Mix in the eggs, onion, cane sugar, chilli marinade, salt and pepper. Add the meat and shape the mincemeat into small rissoles. Fry in butter or oil.

Sweet chilli marinade
Wash the peppers thoroughly and remove the cores. Peel the garlic. Blend or finely chop both the peppers and the garlic. Place the mixture in a saucepan and add vinegar, granulated sugar, water and cayenne pepper. Boil the marinade for 2 minutes.

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