Such an Aussie word, but Rissole is Latin; Russeolus meaning ‘reddish’. Europeans cover their rissoles in pastry or breadcrumbs, but us Kiwis grab our mince, add an egg, a few veges, herbs then throw them on the BBQ to serve with a great pasta or salad.
Rissoles, how to:
500g lean, minced beef
1 egg, lightly beaten
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
Half a red capsicum, chopped (or other grated vege like carrot or zucchini)
How to make rissoles:
Mix beef, egg, oregano and parsley and season with black pepper. Form mixture into 8 rissoles, roll in flour and shake off excess. Heat a little oil until hot, then fry rissoles until golden brown, about 5-6 minutes each side, until cooked. Drain well on paper towels.
For extra healthy rissoles, add grated carrot and courgette and lessen the red capsicum.Serve with a salad.
For extra unhealthy rissoles, encase in breadcrumbs and deep fry as you would croquettes. Serve with fries!
Or simply serve with my fave: Continental Pasta and Sauce, for a gorgeous and filling fast family meal at under $4!