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• 07 Oct 06
  

  Powmow

  australian recipe rissole

  • Rissoles of the Gods

     
     
     
    • 1 kg mince (good quality beef or a half-and-half mix. Lamb or pork mince is good. When I was a kid we'd combine beef with kangaroo mince. Grass fed beef is always better than grain fed)
     
    • 2 eggs
     
    • ½ cup breadcrumbs--I always go for the most retro packaging
     
    • 3 tablespoons Clive of India Curry Powder
     
    • 1 large onion, finely chopped. You might want to brown the onion first, but I prefer it crunchy
     
    • 1 carrot, grated
     
    • Lea & Perrins Worcestershire sauce
     
    • Tomato paste/tomato sauce/ketchup, around ½ a cup
     
    • Liquid Smoke (very optional)
     
    • Grated parmesan cheese, optionally blue cheese. I don't know if this really does anything much, beyond increasing the fat content
     
    • Kikkoman soy sauce, just a little
     
    • Pepper
     
    • garlic (if you can be stuffed)
     
    • Jane's Krazy Mixed-Up Salt, which is great on anything
     
    • plain flour (for later)
     
     
     
    1. Brown the meat and the onions if you prefer everything grey and soggy. It's a personal preference, and I prefer my meat a little red..
     
    2. Mix everything (except for the flour) together in a large bowl. Traditionally you should use your hands, and it's much more fun doing it that way.
     
    3. Let the covered mixture sit for a couple of hours in the refrigerator. Even leave it for a day or two. The rissoles will only taste better.
     
    4. Put some seasoned flour in another bowl. Shape the rissoles with your hands so that they are each about the size of a hacky sack, flatten them out a bit and roll them in the flour.
     
    5. Stick the rissoles in a hot frying pan with a bit of oil in it. Alternately, put them on the barbecue. Cook them until they're crunchy on both sides. A bit of charcoal never hurt. Best that they're still moist and red on the insides.
     
    6. Put the cooked rissoles on some paper towels on a plate to soak up any excess oil.
     
    7. Serve with steamed vegetables and mashed potatoes and gravy. Warning: the flour coating will soak up most of the pan juices, so you might be better off using a ready-to-eat gravy mix.
     
    8. Any leftover rissoles should be eaten cold over the next few days in sandwiches made with tomato chutney. Bliss!
     

    Obviously, cooking rissoles isn't an exact science. You can skip ingredients and add others according to your own predilections. But this recipe should serve as a decent introduction to the exciting World of Rissoles.

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