Every time I cook rissoles I think of the Aussie film The Castle … “what do you call these things again?” … “Rissoles — everybody cooks rissoles, Darl”.
Rissoles are a cheap family meal. You get quite a lot from 500g of mince and you can hide some grated vegetables in there too, if you want to sneak some extra nutrition into your child’s diet.
But like Darryl Kerrigan says … “it’s what you do with them” that really makes them delicious! And this is what MY mum does with her rissoles. And I think they’re awesome.
- 500g mince
- 1 egg
- 2 tablespoons Worcestershire Sauce
- 3 tablespoons Tomato Sauce
- 1 onion (finely diced)
- 3/4 cup breadcrumbs
- Flour (for coating)
- Combine onion, mince, egg, breadcrumbs in a bowl (the best way to do this is with your clean hands - wet them so the mixture doesn't stick). Add any grated vegetables (carrot, zucchini etc) too if you would like
- Add tomato sauce and worcestershire sauce plus salt and pepper to taste.
- Combine until mixture isn't very sticky (increase the amount of breadcrumb to get right consistency)
- Roll into balls and then coat in flour pressing them into a flat shape
- Shallow fry in oil. Turning over once you can see that the meat is cooked up to halfway.
- Serve with mash and vegetables. Lovely with tomato sauce and delicious the next day (if stored properly in the fridge overnight) especially on a sandwich with sauce!