Rissoles

This recipe makes me feel homesick for Australia. My dad used to make these and they’re just the quintessential home cooked meal to me. The Americans reading this are probably thinking “What’s the big deal? They look like burgers.” I guess they do look like that, but they’re thicker and you don’t serve them on hamburger buns…though the leftovers are great sliced up on a sandwich the next day!

INGREDIENTS
2lbs ground beef
½ large onion, chopped
1 cup grated cheddar cheese
1 cup bread crumbs
2 eggs
1 tablespoon Worcestershire sauce
1/2 teaspoon Italian mixed herbs
1 teaspoon salt
1/2 teaspoon ground black pepper
Olive oil for frying



DIRECTIONS
In a large mixing bowl, add the ground beef.



Add the onions.



Add the cheese.



The bread crumbs.



The eggs.



The Worchestershire sauce



And finally the salt, pepper, and mixed spices.



Now comes the fun part, or the gross part, depending on where you’re coming from!

Stick your hands in there and mix everything up thoroughly. Just don’t forget to take off any rings you’re wearing first or they will get mighty mucky!



Divide them into 8-12 evenly sized balls, depending on how big you want to make them.



Over a medium-high heat, add a dollop of oil.



When the oil is hot, plop the rissoles in the pan and squash them down a little to make the cooking time a little speedier.



Cook them for 10-12 minutes each side and serve immediately with the sides of your choice



As you can see, one of the sides we had was potatoes au gratin, or plain old “potato bake” as it is known in my house. I’ll be posting that recipe on Thursday!

Yum!


♥