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
Course: Mince, RecipesCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
15
minutesCalories
300
kcalTotal time
35
minutesTender, flavorful rissoles made from seasoned minced meat, lightly coated and pan-fried to golden perfection — a classic comfort food.
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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.
Is there a way we can get this in American measurements as well? Maybe a button for conversion?