Green rissoles with stewed cauliflower

Ingredients for Green rissoles with stewed cauliflower

Instructions for Green rissoles with stewed cauliflower

To prepare the Green rissoles with stewed cauliflower recipe, please follow these instructions:

Chop the herbs finely and mix them in the forcemeat, along with salt and pepper, save a little herbs for garnish.

Form forcemeat for 4 rissoles as first reversed in the beaten egg and then in bread crumbs.

FRY on pan in butter or margarine.

Part b the cabbage in the florets and boil them in salted water until tender button.

Melt butter or margarine stir the flour in and babies with water and cream and season with salt and pepper. Simmer 5 minutes and then add the cauliflower bouquets.

Server rissoles and cauliflower with new potatoes and a dusting of herbs.