Basic Rissoles
Occasionally for variation a little grated
parmesan or tasty
cheese or a little crumbled blue vein or a teaspoon of
tomato paste will shift the emphasis in an interesting way.
Ingredients
- 350g mince (beef, lamb, pork, veal or poultry)
- 1 cup button mushrooms, finely chopped
- 2 Tbsp capsicum, finely chopped (optional)
- 2 Tbsp carrot, finely chopped (optional)
- 1 stalk celery, finely chopped (optional)
- 1 onion, finely chopped
- ½ cup fresh peas
- Chopped flat leaf parsley, to taste (be cautious with chicken or you will drown the flavour)
- 2 garlic cloves, minced, or garlic paste
- ¾ cup fresh breadcrumbs
- 1 egg
- Flaked salt, to taste
- Freshly ground black pepper, to taste
Method
- Combine all ingredients by hand or in a food processor.
- Form the mixture into rissoles (size depending on what you're making).
- Heat a frying pan, a barbecue grill or a double sided electric grill to hot.
- If using a pan, add just enough oil on the bottom to stop the rissoles from burning.
- Before adding the rissoles, reduce the heat to medium to medium-low heat then cook the rissoles, turning them only once) to make sure they are cooked through without burning on the outside first. This is particularly important with pork and chicken.
