← All recipes
Italian · Starter
Fried Beef Polpette
Golden, crisp-shelled rissoles made from leftover boiled beef, potato, salami and soaked bread. A thrifty Venetian bar snack that works as a starter or party bite.
- YieldMakes 18 to 20 rissoles
- Hands-on55 min
- Total1 h 40 min
- Difficulty
Ingredients
- 200 gfloury potato
- 80 gwhite bread, crusts removed, loosely crumbed
- 60 mlwhole milk
- 400 gcooked boiled beef, finely shredded
- 100 gsoppressata or Italian salami, minced
- 1egg, lightly beaten
- 1 clovegarlic, very finely chopped
- 2 tbspflat-leaf parsley, very finely chopped
- 100 gfine dry breadcrumbs
- to tastefine sea salt
- to tasteblack pepper, freshly ground
- 750 mlsunflower oil, for frying
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.