Dock Rissoles

Origin: Ancient      Period: Traditional

This is an adaptation of the classic 'Easter Ledge' pudding that creates rissoles based on a number of wild greens.

Ingredients:

Large handful of bisort leaves, finely chopped
1 tbsp chopped nettle tops
1 tbsp chopped young dandelion leaves
1 tbsp chopped curled dock leaves
3 whole ramsons, chopped (or three small leeks)
1 tbsp chopped wild mustard leaves
2 blackcurrant leaves, chopped
1 cup cooked pearl barley
3 eggs
oatmeal for binding and coating
butter or bacon fat for frying

Method:

Preparation

Blanch the chopped greens in boiling water for a minute. Hard-boil two of the eggs, allow to cool and mince. Mix the greens, the chopped eggs, pearl barley and one raw egg. Season, then add just enough oatmeal so that the mixture comes together.

Form the mixture into balls, pat down into rissoles, cover with oatmeal and fry in oil for about seven minutes a side, until thoroughly cooked and golden brown all over.

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