Rissoles

Method

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1. Mix the beef, onion, carrot, breadcrumbs, egg, Worcestershire sauce, herbs, salt and pepper in a bowl until well combined.

   Mark done

2. Shape into 8 flat patties about 8 cm across and 2 cm thick. Dust each lightly with the flour.

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3. Heat the oil in a large frying pan over medium heat and fry the rissoles for 5 to 6 minutes per side, until deep brown and cooked through. Lift onto a plate.

   Mark done Start 5 min timer

4. Pour off all but 1 tablespoon of fat from the pan. Stir in the tablespoon of flour and cook for 1 minute, then whisk in the stock and Worcestershire sauce.

   Mark done Start 1 min timer

5. Simmer the gravy for 3 to 4 minutes, until thickened, scraping up the brown bits from the pan.

   Mark done Start 3 min timer

6. Serve the rissoles with the gravy.

   Mark done

Chef’s Tips

• Grate the onion rather than chopping it. It disappears into the meat and keeps the patties juicy.
• Do not overwork the mixture. Compressed mince gives dense patties.
• Cook over medium heat. High heat burns the flour coating before the middles are done.

Pairing Suggestions

• Mashed potato
• Peas
• Steamed green beans

Storage & Reheating

Keep in the fridge up to 3 days. Freeze uncooked patties, layered with baking paper, for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.