Wednesday, March 2, 2011

Cooking Basics: Rissoles

Get all of the ingredients together. You'll need an onion, a carrot, breadcrumbs, tomato sauce, salt and pepper, basil, oregano, and mince. 


Dice the onion and put it in a bowl with the mince


Grate the carrot into the bowl


Don't forget a dollop of tomato sauce for sweetness and that extra tang

(Name that song!)
(...)

(... anyone?)


Season with salt, pepper and herbs as you see fit. 


Add breadcrumbs. These help to absorb some of the fat in the meat. So it follows that the fattier the mince, the more breadcrumbs you use.


Fry them in a little oil, and try not to cringe at the blurriness of this photo...



And serve!



You can add an egg to help bind them together a little better, if you so wish. 


RISSOLES

1kg mince
1 onion, finely diced
1 carrot, grated
Tomato sauce
1/2 cup breadcrumbs
Salt, pepper, basil and oregano, to taste
1 egg

1. Combine mince, onion and carrot in a bowl.

2. Add salt, pepper and herbs to taste, a dash of tomato sauce, egg and breadcrumbs. Combine. 

3. Shape into patties and fry in a little oil until cooked through.



1 comment:

Chris said...

Who's going to make the gravy ???