Photography: Dean Wilmot
Rissoles
By Suzanne Gibbs
Rissoles
INGREDIENTS
¼ cup (60ml) oil
1 small onion, finely chopped
4 slices bread, cubed
1/3 cup (80ml) milk
500g beef mince
1 egg, lightly beaten
2 tablespoons tomato paste
1 cup (70g) fresh breadcrumbs
steamed herbed baby potatoes, to serve
tomato relish, to serve
METHOD
1. Heat 1 tablespoon of oil in a frying pan on medium. Cook onion, stirring for 4 minutes until soft. Meanwhile, soak bread cubes in milk. Combine mince, egg and tomato paste in a bowl. Mix in onion and soaked bread.
2. Shape mixture into eight rissoles and coat with fresh breadcrumbs. Heat remaining oil in a pan on medium low and cook rissoles for 10 minutes, until browned on each side.
3. Serve rissoles with herbed steamed potatoes and tomato relish.
If you allow time for the mixture to chill, it will be easier to shape. Wetting your hands will also help prevent the mixture from sticking.
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