Prawn rissoles

Prawn rissoles

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  • 6 to 8
  • Easy
  • Carb Conscious Pescatarian
  • 45 minutes
  • 45 minutes
  • Woolworths Chardonnay Pinot Noir 2006 (Haute Cabrière)


  • For the filling
  • 1 T butter
  • 1 T flour
  • ½ cup warm full-cream milk
  • 1 egg yolk
  • 250 g cooked peeled prawns, coarsely chopped
  • 1 clove garlic, crushed
  • 1 T chopped parsley
  • Sea salt and ground black pepper or peri-peri, to taste
  • For the pastry
  • 1 cup water
  • A pinch of salt
  • 2 T butter
  • 1 cup flour, sifted
  • 1 beaten egg, for sealing
  • For frying
  • Beaten egg
  • Breadcrumbs
  • Sunflower oil

Cooking Instructions

To make the filling: Melt the butter then stir in the flour until smooth. Gradually whisk in the warm milk and cook, stirring, until smooth and thick.

Warm the egg yolk with a little of the sauce then whisk into the rest of the sauce. Mix in the remaining ingredients.

To make the pastry: Bring to a boil the water, salt and butter. Remove from the heat and add the sifted flour. Beat until smooth then return to the stove and cook until thick and smooth enough to come cleanly away from the sides of the pan. Cool and roll out thinly on a floured board.

Cut out rounds (about 8 to 10cm each) and place a spoonful of the prawn mixture on one half. Fold and seal with beaten egg to form half moons.

To fry: Dip the prepared rissoles first into beaten egg then into the breadcrumbs. Refrigerate for at least 30 minutes to set. Deep-fry in hot oil until golden brown. Serve immediately.

Per serving: 1294.4kJ, 10.6g protein, 23.7g fat, 13.9g carbs


TASTE’s take:

Traditionally an economical way of stretching leftovers, this favourite Portuguese snack is always on the menu at Portuguese parties, and is good for a light lunch with a salad or as an appetiser with drinks. Luckily, they freeze and refrigerate well, so can be made in advance. However, they must be fried just before serving. As an alternative, try leftover cooked flaked fish, meat or chicken instead of prawns.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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