Rissoles is a classic Aussie meal but this recipe is from my Italian Nunna. It was a tough job nailing her down and committing her to a recipe as she normally cooks by sight and feel with no measurements.
She uses a few slices of bread, soaked in water and this is what gives the rissoles their moist centre. If you can't be bothered with this step, just substitute in a cup of breadcrumbs instead which is what I do sometimes.
They are delicious and would also be great cooked as meatballs and served with spaghetti and a tomato based sauce.
I hope you enjoy them,
Amanda
Rissoles
- 2 slices of bread (or 1 cup breadcrumbs)
- 1kg lean beef mince
- 2 eggs
- 2 cloves garlic, crushed
- 1 onion, very finely chopped
- 1 tsp chopped parsley
- 1 tsp worcestershire sauce
- ¼ cup tomato sauce
- ½ tsp salt
- ¾ cup finely grated cheese
- spray oil for cooking
1. In a small bowl, place 2 slices of bread. Cover with water & let the bread soak.
2. In a separate large bowl, place all remaining ingredients.
3. Squeeze water from the bread. Break bread up into small pieces & add to the meat
mixture.
4. Using both hands, mix the mince & bread mixture together until well combined.
5. Form into patties & refrigerate or freeze until required.
Cooking
Spray the base of a large frypan with oil. Over medium to high heat, fry the rissoles for
approx. 5 mins on each side or until cooked through. Cooking time will vary depending
on the size of the rissoles. Be gentle when turning as they may break apart.