Rissoles are a pretty basic thing to make and I have never used a recipe in my life, but faced with only a tray of mince in the freezer, I went to my heaving bookshelf (full of cookbooks) and found a Women’s Weekly book all about mince!
\nThe very first recipe was for Rissoles, so I thought, what the heck, I’ll use this recipe. It was unusual in that the bacon and onion are cooked before adding to the mixture. I’ve used bacon previously in rissoles and have found that it turns them pink, making them appear uncooked.
\nBut the cooking made all the difference and definitely added to the flavour.<\/p>\n
I didn’t have enough beef mince (I like to make double quantity as they are great cold), so added pork mince to the mix and felt that this then needed sage and apple, so here’s the tweaked recipe:<\/p>\n
Tasty Rissoles<\/b>
\n500g beef mince
\n500g pork mince
\n3 rashers bacon, finely diced
\n1 onion, finely diced
\n1 green apple, finely diced
\n2 cups fresh breadcrumbs
\n1\/2 cup chopped parsley
\n6 large sage leaves, or 1 tsp dried sage
\n2 eggs
\n2 Tbsp worcestershire sauce
\n4 Tbsp barbecue sauce
\nfresh ground black pepper<\/p>\n
Process breadcrumbs and herbs for a few seconds in the Thermomix or food processor. Saut\u00e9 bacon and onion in a little butter or oil until golden. Add apple and saut\u00e9 for a few minutes. Allow to cool a little before adding to the rest of the ingredients. Form into patties and refrigerate until ready to cook.
\nFry in oil until well browned on both sides.
\nI would have posted a photo, but they’re all gone!!<\/p>\n","protected":false},"excerpt":{"rendered":"
Rissoles are a pretty basic thing to make and I have never used a recipe in my life, but faced with only a tray of mince in the freezer, I went to my heaving bookshelf (full of cookbooks) and found a Women’s Weekly book all about mince! The very first recipe was for Rissoles, so…<\/p>\n