Whip up two batches of Darren Robertson’s Rissoles and you won’t regret it. A delicious take on the usual rissoles. You can even hide veggies in it and the kids won’t know!
Darren Robertson’s Rissoles
Tender, flavorful rissoles made from seasoned minced meat, lightly coated and pan-fried to golden perfection — a classic comfort food.
Course: Mince, RecipesCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
15
minutesCalories
300
kcalTotal time
35
minutes
Cook Mode
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Ingredients
500 gram Beef mince
80 gram Currant
80 gram Bread crumbs
1 medium white Onion-peeled and finely sliced
1 tsp Garlic-grated
50 gram Pine Nuts-toasted
1 tsp Honey
2 Eggs
1 bunch handful flat parsley-chopped
1 drop of salt & pepper
.5 Lemon-cut into wedges
Directions
- Preheat a chargrill on high heat.
- Mix all the ingredients in a large bowl, and season with salt and pepper.
- Shape the mix into you’re preferred shape or size.
- Little oval shapes are pretty easy and 60g golf ball sized pieces will give you around 12 rissoles.
- On the hot chargrill, cook the rissoles for around 5 – 6 minutes, turning occasionally.
- Insert a metal skewer to check that they’re cooked.
- If it comes out hot, they’re ready to go.
- Rest them for a few minutes and then serve in a bowl with lemon wedges.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…