Lovin' Leftovers!

I can't believe I'm writing a blog about leftovers. I used to despise leftovers. Now, a with a new job, tighter budget, and different outlook, I'm saving money, re-purposing leftovers, and loving it. My mom used to make rissoles all the time when we were kids, and now I see why.

Rissoles

I used leftover mashed potatoes, one pre-cooked hamburger patty, a tbsp of ketchup, 1/2 an onion, about a cup of breadcrumbs, a dash of Worcestershire sauce, salt, pepper, seasoning salt, butter, and olive oil, and the leftovers were transformed.

This is a very flexible recipe, and I don't think any two rissole recipes were ever the same in our house. These turned out very crispy and delicious so here's mine, but feel free to leave ingredients out, or add any in. Note that as with any potato pancake type of recipe an egg will be necessary as the binding agent and what keeps the potatoes together. Be careful when handling and flipping the patties because they are still somewhat fragile.

Ingredients

1. Mashed Potatoes (about 3 cups)
2. Ground Beef (I used one already cooked burger patty - you can use as much as you want or have)
3. 1/2 diced white onion
4. 1 egg
5. cup of breadcrumbs (1/2 in mix & 1/2 for coating)
6. tbsp ketchup
7. dash of worchestershire sauce
8. salt, pepper, seasoning salt all to your own preferences
9. tbsp olive oil
10. tbsp butter

Mix first 8 ingredients together only using half of breadcrumbs. Once you've formed the patties, coat with remaining bread crumbs. Heat pan to medium low, add 1/2 of the oil and butter. Add two patties, cook about eight minutes per side. They should be a deep golden brown, once you flip them. Cook the other side for eight more minutes. Remove first two and keep them warm, then repeat with the remaining rissoles.

This made four large rissoles.  We served them with a little tomato basil salad, with ketchup and grainy mustard for dipping.

For a weeknight meal rissoles are super easy, tasty, and so cheap. Enjoy!