Use veal kidneys if possible but lamb’s kidneys will still give these rissoles a lovely softness and enriched flavour. I like the rissoles best when they are served with spinach and egg noodles and sprigs of bright green and still very slightly crisp steamed broccoli.
Prepare the sauce first. Heat the olive oil and butter in a saucepan over a medium heat, add the chopped tomatoes and garlic and season with salt and black pepper. Cover the pan, reduce the heat and cook very gently for about 20 minutes until the tomatoes are completely mushy. Stir in the tomato purée and adjust the seasoning if necessary. Remove the pan from the heat and leave on one side while you prepare the rissoles.
Put the minced veal in a bowl with the chopped kidneys and dill, the ground coriander and a generous seasoning of salt and black pepper. Mix together thoroughly with
Shape the meat mixture with your hands into slightly flattened balls rather bigger than a ping-pong ball. As you shape them dip the balls into the bowl of flour so that they are generously covered – this helps them hold together during cooking. To cook, heat
Meanwhile, gently reheat the tomato sauce. Carefully transfer the rissoles to a shallow serving dish, pour over the reheated sauce and serve, garnished with fresh dill, if you like.
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