Rissoles with peas and mashed potatoes

Ingredients for Rissoles with peas and mashed potatoes

Instructions for Rissoles with peas and mashed potatoes

To prepare the Rissoles with peas and mashed potatoes recipe, please follow these instructions:

Rissoles: Forcemeat is shaped to 4 rissoles which 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.

Sauté the peas in a little butter. Mix the finely chopped onion and season to taste with salt, pepper and a little sugar.

Boil the potatoes and make a mashed potato.

Brown butter hard and came chopped parsley. Serve immediately to krebinetterne.