Sarah & Toby's Ridgy-Didge Rissoles

    40 minutes

    We've found that the key to stopping your rissoles falling apart is to make sure you do finely chop and blend the vegetables as suggested in the recipe. You can also add a couple of drops of Worcestershire or Tabasco sauce to this mix for extra flavour. If you have time, chill them in the fridge for 30 mins before frying. Now take your rings off and get into the rissoles!

    6 people made this

    Serves: 4 

    • 750g lean mince
    • 1 onion, finely chopped
    • 1 tbsp finely chopped red capsicum
    • 1 medium carrot, grated
    • 1 potato, grated
    • 3 cloves garlic, finely chopped
    • 1 teaspoon mixed herbs
    • 1 teaspoon finely chopped parsley
    • 1 egg, lightly beaten
    • 2 tbsp tomato paste
    • 2 tbsp grated cheese
    • 1 tbsp soy sauce
    • 1 cup (125g) bread crumbs
    • Freshly ground black pepper
    • 1/4 cup (65ml) olive oil
    • Breadcrumbs for coating
    • Flour for coating

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Mix together the flour and breadcrumbs for coating and spread on a flat plate.
    2. In a large bowl, mix together all other ingredients, using a wooden spoon and your fingers, to make sure all ingredients are evenly distributed through the rissole mixture.
    3. Form the mixture into patties, about 3 cm in diameter and about 1.5cm wide, firmly compact the patty your hands, roll it in the flour and breadcrumbs mixture, then set it on a plate.
    4. In a heavy frypan, heat the oil over a medium heat. Cook the rissoles for about 5 minutes each side or until cooked through. They can also be barbecued.

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    'about 3 cm in diameter and about 1.5cm wide',? Makes very small patties (meatballs) Not keen on capsicum and deleted it..didn't see the need of olive oil either. Recipe is fine Thanks.  -  22 Jan 2014