15 min. 20 min.
Similar to classic European meatballs or Italian polpette but with added vegetables. Great texture and very tasty! You can serve them with your favourite sauce, ketchup, sweet chilli sauce or traditionally with tomato sauce (recipe included). Excellent as a snack or a main meal with mashed or roasted potatoes. Yummy!
Rissoles – Australian burgers
Ingredients:
500g beef
1 onion
2 carrots
1-2 courgettes
2-3 Tbsp bredcrumbs
2 Tbsp fresh parsley
3 Tsp oregano
3 Tsp basil
1 egg
1 full Tbsp ketchup
1 Tbsp Worcestershire sauce
1 Tsp black pepper
1 Tsp salt
sunflower or olive oil
Coating
1 cup of breadcrumbs
2 eggs
Sauce
20g butter
1 Tbsp flour
approx 1 + 1/2 cup of water
salt to taste
1 vegy stock cube
1 glass of white wine (200ml)
1 Tbsp brown sugar
1 Tbsp tomato puree
2 Tbsp ketchup
Preparation:
Finely grate courgettes and carrot
In a deep pan heat oil, add finely chopped onion and vegetables and fry for about 10 min until vegetables become soft and liquid evaporates. Leave to cool
In a medium size bowl add meat, fried vegetables and all other ingredients.Combine well , mix for about 3 min.
Shape small burgers and put them on am oiled plate, cover with cling film and leave in the fridge for 30 min.
In a large pan add oil to cover bottom of the pan.
Each burger dip in a beaten egg mixture, breadcrumbs and fry each side for about 3 minutes. When done place on a paper kitchen towel to absorb oil.
Quick sauce
Heat the butter, add flour and fry for 102 minutes stirring all the time. Slowly add water while stirring. Add salt, vegy stock cube and wine. Make sure you mix it with a whisk, this way you will not end up with lumps in the sauce.
Now add tomato puree, sugar and ketchup. Mix well, if too thick you can add little bit of water to your taste.
Carrots, courgette, onions
Fried courgette, carrots and onion
Rissoles ready to fry
Breaded rissoles
Frying rissoles
Soft and juicy rissoles
