Rissoles
Rissoles are a traditional Australian dish of seasoned beef patties, much like meatloaf shaped into thick individual portions. The coating is the interesting choice here: rolling the patties in gravy powder instead of plain flour gives the crust extra savoury depth as it crisps. A kilo of mince makes plenty, so they suit a family dinner, and leftovers slot neatly into a sandwich or burger.
Instructions
Put the beef mince in a large mixing bowl with the eggs, breadcrumbs, and the herbs and seasonings you like with meat.
Mix everything together thoroughly with your hands until the eggs and crumbs are evenly worked through the meat and the mixture holds together.
Take a handful of the mixture and mould it into a very thick patty, like a chunky hamburger. Repeat with the rest of the mixture.
Roll each patty in flour or gravy powder, whichever you prefer, so the outside is lightly coated.
Cook the rissoles in the oven, on a grill, or in a frying pan over medium heat. They are ready when they are cooked through and the outside has turned crunchy.
Serve with vegetables, hot chips or salad. You can also put a rissole on bread or toast to make a rissole burger.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
