This is the first of my “family” recipes. This is named after my Mum Daphne, who made these when I was young(er).
Rissoles are like a bigger, fatter burger, but are rolled in breadcrumbs and served as the main ingredient in a family meal, with vegetables.
I’m not sure where my Mum got the recipe from, but we always enjoyed them, and now I cook them for my family, and they are just as delicious.
454g (1lb) minced beef
1 medium (free-range) egg
1 medium-size onion, finely chopped
1 or 2 cloves of garlic (to taste), crushed/chopped
1 teaspoon of dried mixed herbs (can be fresh herbs of your choice)
Pinch of salt
Pinch of white pepper
Fresh breadcrumbs (or packet breadcrumbs)
2 teaspoons light oil
1 small chilli, chopped finely
Light Soy Sauce
Dark Soy Sauce
Place all of the ingredients (except breadcrumbs) into a large mixing bowl, and mix together.
Leave to rest for 30 minutes, preferably in the fridge.
After resting, give the mixture another mix.
Then, form egg-sized balls by hand, flatten a little, coat in breadcrumbs and place to one side.
Repeat until all the mix is used up – you should be able to make between 8 and 10 Rissoles depending on size.
Place the Rissoles into a large frying-pan (with the oil) and cook on a low to medium heat for 25-30 minutes, or until golden brown.
Tinned plum tomatoes