All Recipes Beef/Veal



2 lbs mincemeat (ground beef)
2 eggs
1 medium onions (chopped finely)
1 cup breadcrumbs (you may need more)
1/3 cup tomato sauce (ketchup)
1 tablespoon Worcestershire sauce
1 tablespoon finely chopped garlic
1 tablespoon dried herbs (or fresh mixed herbs such as sage, parsley, thyme or what ever you have in the garden)
salt and freshly ground black pepper
1 teaspoon mustard powder
2 tablespoons plain flour, for dusting the rissoles
2 tablespoons oil, the rissoles (for frying, you may need more oil. I use as little as possible)

1. Mix all the ingredients together (except oil), this is best done with your hands.
2. Shape into 4 or 6 round balls and dust with the flour.
3. Heat the oil on high in a heavy based frying pan until the oil is very hot.
4. Place the Rissoles in the hot oil.
5. Don’t over crowd your pan.
6. Make sure the Rissoles do not burn.
7. Turn the rissoles over when one side is browned and slightly crispy (make sure they don’t burn).
8. Cook the other side the same way, turn the heat down to medium and cook through.
9. Depending on the thickness of the pan and the size of the rissoles, it may take about 3-4 minutes to cook the Rissoles on each side.
10. Do not over cook the Rissoles.
11. The cooking time would be similar to cooking American hamburgers.
12. Serve with brown meat gravy and mashed potatoes with minted peas.

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