Rissoles are the Aussie name for meatballs. Gourmet Jack and his siblings grew up on rissoles. They can be spiced up in many ways. They’re also enjoyed cold and if a plate of them were left at Yates Street, they will quickly disappear. They make a great sandwich, hot or cold. You can make them smaller to use as appetizers (Shorten cooking time)
Rissoles are an economical everyday dish. When dining informally with a large group of people, you’ll often find them on the menu. You can buy uncooked rissoles in a variety of flavors from most butchers in Australia.
From the family recipe collection.
Here’s a simple way to make them fresh anytime, anywhere.
Prep Time : 30 minutes
Cook Time: 15-20 minutes
Ingredients
1 lb lean chuck or top round hamburger
1 med onion, finely chopped, almost minced
½ cup shredded carrot, then chop into finer mince (optional)
1 cup soft bread crumbs
½ tsp dried mixed herbs
1 tbsp curly leaf parsley, chopped
1 egg, season and beat well – pepper and salt to taste
1 cup general purpose flour
If desired, extra flavor can be added using sauce, such as tomato ketchup, worcestershire or soy sauce, or spices such as curry or cumin. Experiment with the quantities and start small.
Preparation
Step 1
Mix hamburger, onion and carrot. Combine well.
Step 2
• Add breadcrumbs, herbs and parsley.
• Make sure everything is well mixed.
Step 3
Add the beaten egg mixture to bind everything together. Mix well
Step 4
If you are using extra flavorings, put them in now and mix well.
Step 5
Shape into 2 1/2″ balls if serving as a main dish. Smaller if serving with pasta or as an appetizer.
Step 6:
• Put flour into a plastic bag.
• Add two rissoles at a time and shake gently until coated.
• Brush off excess flour before cooking.
Step 7:
• If you prefer, rissoles can be flattened.
• Cook for 15-20 minutes on the BBQ or indoor griddle plate.
• Brown evenly on all sides.
ENJOY
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