Rissoles- An Australian Version of Meatballs
Recipes Beef Main Dish Other ethnic food Quick and Easy
Description
Rissoles are a basically squashed meatballs with spices, coated in breadcrumbs and fried and are a classic Aussie family favorite. They're plump and are extra juicy and tasty from the grated onion, zucchini and carrot. They can be made with lamb, pork, ch
Ingredients
Rissoles:
1 small yellow onion, grated
1/2 c. panko or regular breadcrumbs
1 lb. ground beef
1 small zucchini, grated
1 small carrot, grated
1 egg
1 large garlic clove, minced
1/2 t. dried thyme
1/2 t. oregano (or other favorite herbs)
1/2 t. each salt and pepper
2 t. Worcestershire sauce
Cooking:
1 - 2 T. oil
Serving:
ketchup
Directions
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Grate the onion into a large bowl, catching all of the juices. Add breadcrumbs; mix to coat in the onion juices. Grate the zucchini and carrot into the bowl. Add remaining Rissoles ingredients; mix well.
Scoop out 1/4 c. mixture, forming a 2/3 inch thick patty. Indent the middle slightly to keep them from puffing up. Repeat with remaining mixture, making 10 - 12 patties.
Heat oil in a skillet over medium heat; add half of the patties; cook for 4 minutes or until dark golden. Press LIGHTLY with spatula, DON'T press too hard or you'll press the wonderful juices out. Flip; cook the other side for 3 - 4 minutes until golden. Transfer to platter and cover to keep warm; repeat with remaining rissoles.
Serve with ketchup.
* The ground beef can be substituted with lamb, pork, chicken or turkey. If using ground chicken, if it is too wet, the mixture will be too wet to form patties. Salvage it with more breadcrumbs.
** TO BAKE: Spray baking sheet well with cooking spray. (don't line with paper, doesn't brown as well). Place rissoles on the baking sheet, spray tops well, bake at 390 degrees in a regular oven or 350 degrees in a convection oven for 20 minutes, flip over then bake for 5 minutes until golden.
4 servings.