Cheese rissoles

Name: Cheese rissoles
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 1 Bread rolls from the previous day; 1 Onion; 600 g mixed minced meat; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 (125 g) small camembert; 150 g Raclette cheese; 10 Stem(s) Thyme; 1 TABLESPOON Oil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 8

1 Bread rolls from the previous day
1 Onion
600 g mixed minced meat
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 (125 g) small camembert
150 g Raclette cheese
10 Stem(s) Thyme
1 TABLESPOON Oil

Directions

1
Soak rolls in water, squeeze out. Peel and finely chop the onion. Knead minced, squeezed out roll, egg and onion. Season with salt, pepper and paprika. Halve camembert and raclette. Cut one half into 8 corners, dice the remaining cheese.
2
Wash the thyme, pluck the leaves from the stalks and chop finely. Knead half of the thyme and the cheese cubes into the mince and form 8 meatballs. Heat the oil in a pan. Fry the meatballs for about 12 minutes over medium heat, turning them over. 3 minutes before the end of the cooking time, spread cheese corners on the meatballs, turn off the stove and close the lid. Arrange the meatballs on a plate and garnish with thyme. Serve with mashed potatoes and mixed salad