Rissoles
"This is an old classic Aussie meal. When I was growing up, we always had Rissoles and onion gravy at last once a week. Give it a try and let me if you like this old favourite. Cook time does not allow for cooking the gravy or the vegetables."
photo by Peter J
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
4-6 Rissoles
ingredients
- 2 lbs mincemeat (ground beef)
- 2 eggs
- 1 medium onion (chopped finely)
- 1 cup breadcrumbs (you may need more)
- 1⁄3 cup tomato sauce (ketchup)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon finely chopped garlic
- 1 tablespoon dried herbs (or fresh mixed herbs such as sage, parsley, thyme or what ever you have in the garden)
- salt & freshly ground black pepper
- 1 teaspoon mustard powder
- 2 tablespoons plain flour, for dusting the rissoles
- 2 tablespoons oil, the rissoles (for frying, you may need more oil. I use as little as possible)
directions
- Mix all the ingredients together (except oil), this is best done with your hands.
- Shape into 4 or 6 round balls and dust with the flour.
- Heat the oil on high in a heavy based frying pan until the oil is very hot.
- Place the Rissoles in the hot oil.
- Don't over crowd your pan.
- Make sure the Rissoles do not burn.
- Turn the rissoles over when one side is browned and slightly crispy (make sure they don't burn).
- Cook the other side the same way, turn the heat down to medium and cook through.
- Depending on the thickness of the pan and the size of the rissoles, it may take about 3-4 minutes to cook the Rissoles on each side.
- Do not over cook the Rissoles.
- The cooking time would be similar to cooking American hamburgers.
- Serve with brown meat gravy and mashed potatoes with minted peas.
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Reviews
-
These are wonderful! I halved the recipe and still got 8 rissoles. Followed exactly except for leaving the breadcrumbs out and they held together well. For herbs I used Sage, Thyme and Parsly fresh from the garden. DH can be picky and he liked these so much he asked to have the leftover ones for dinner tonight! Two days in a row? Going to be cooking these a lot for sure! Thanks for such a great easy dinner. :-D -
We liked these. Served with mashed potatoes and peas. Made a gravy to go w/them but they really dont need it. Thanks for posting this. -
This recipe made the rissoles very tasty that even the kids would eat them. Really nice! -
Yum! I served over mashed potato topped with a nice thick gravy that included some chunky onion pieces. -
I made a half recipe of this. It was good-I especially liked the mustard and worchestershire sauce in them. I made smaller rissoles than you suggested getting 9 (2 to 2/1 inch patties I guess) out of the half mix. I made an onion gravy for them and we ate it over a mix of potato, sweet potato and pumpkin mash with peas and broccoli on the side. Thanks for a tasty variation.
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RECIPE SUBMITTED BY
<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
