Rissoles

It is not often that I get a request for the same dish from my father and my son. Nothing fancy, not elegant, just good economical cooking. Rissoles were a staple in our household and are one of the first things that I helped my mum with, progressing from rolling the rissoles to cooking them.  Adding egg and breadcrumbs or oat bran to the meat helps to keep the rissoles succulent and moist. Serve with mashed potato or as I prefer, a combination of potato and sweet potato and lots of steamed vegetables.

Rissoles reheat very well in the microwave and can be frozen. 

How to - the Step by Step Process

Combine meat, egg, oat bran/breadcrumbs, onion, garlic and pepper.

Divide meat mixture into balls about the size of an egg and roll in flour.

Fry in a small amount of oil until golden brown.

Turn over and cook the other side.

This is optional but adds to the flavour. Add some chopped mushrooms and cook a little.

Add gravy and simmer for ten to fifteen minutes. I often use frozen gravy that has been saved from a roast, however, a commercial gravy mix such as Gravox would be a good substitute. Make the gravy thinner as the flour on the rissoles will also thicken the gravy. Replace some of the water with wine for extra flavour.

Rissoles

500g beef mince 1 onion, finely diced 1 clove garlic, crushed 1/2 cup breadcrumbs or 4-5 tablespoon oat bran 2 eggs 1/2 teaspoon black pepper Optional - 500g mushrooms, chopped Flour for rolling A little oil for frying

Gravy 3 tablespoons Gravox 1/2 cup wine 2 cups water

Method

Combine all ingredients for the rissoles. Mix well.

Roll mixture into egg sized balls using flour to coat the rissoles.

Lightly fry rissoles until golden brown on both sides.

Add chopped mushrooms if using and cook until softened.

Combine Gravox, wine and water, mix well.

Pour Gravox mixture over rissoles and bring to the boil, gently stirring until gravy thickens.

Simmer rissoles a further 10 -20 minutes. Check consistency of sauce, add more water if necessary.