Rissoles with stewed spinach

Ingredients for Rissoles with stewed spinach

Instructions for Rissoles with stewed spinach

To prepare the Rissoles with stewed spinach recipe, please follow these instructions:

Rissoles: Forcemeat is moulded to rissoles as reversed first in egg and then in bread crumbs. Seasoned with salt and pepper.

FRY in butter or margarine 7-8 minutes on each side, to kødsaften that comes out is clear.

Stewed spinach: Steam the spinach with the water, hanging by. Take it up, grinding the free of water.

Chop the spinach coarsely with a knife.

Melt the butter in a saucepan. Add the spinach, spices and cream. Boil the spinach on a low heat without lid in 5-6 minutes.