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Cheese Filled Rissoles

Mains
Cook time: 0 min.
Servings: 2 portion(s)

Ingredients for Cheese Filled Rissoles

Minced parsley sprinkle
Oil or butter for frying
Olive oil
Pepper
Salt
1Carrot
1Leek
1-2tspPizza seasoning or thyme
2tspThyme
400-500gMinced veal/pork
50-100gReef cheddardost
6Jerusalem artichokes

Instructions for Cheese Filled Rissoles

To prepare the Cheese Filled Rissoles recipe, please follow these instructions:

Make the filling: grate the carrot and chop Leek very fine. Mix cheese and spices in.

Krebinetterne: Form the meat into 4 large rissoles. Make a large depression in the Middle, and favor the filling in krebinetterne, so much that may be. Press the flesh together about the filling and form them again. They may be high.
Brown them on both sides and season with salt and pepper. Rose finished at weaker hot in 6-8 minutes on each side. They must turn over a few times.

Accessories: Cleanse the pores, and cut them into small oblique pieces. Scrub Jerusalem artichokes, and cut them into thin slices.
Sauté in butter or oil porrene first for a few minutes. Come on, Jerusalem artichokes and fry them until they are tender.
Season with thyme, salt and pepper, and toss the parsley in at the end.

Tips:
For best results with accessories, if porrene sautérs in a small saucepan and pour into a greased casserole dish along with Jerusalem artichokes and FRY finished in the oven for 25 minutes at 180 gr.

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