Recipe by Deantini
Entered for ZWT 5 - round 1. In Portugal, rissoles are known as rissóis and are usually filled with cod, minced meat, shrimp or (less frequently) chicken or a combination of cheese and ham. The Australian rissole is generally made from minced meat without a pastry covering, but sometimes with breadcrumbs.Mostly cooked on a BBQ all year round. The New Zealand rissole is much the same as the Australian rissole but may contain diced yellow onion and cooked on a BBQ as a healthier option during summer
- 750 g extra lean ground beef
- 1 medium onion, finely chopped
- 1 medium carrot, grated
- 1 medium hot pepper, seeded and chopped finely
- 2 teaspoons fresh thyme leaves
- 2 garlic cloves, crushed
- 2 eggs, beaten lightly
- 1⁄2 cup all-purpose flour
- 30 g butter (1-2 tbsp)
- 1 tablespoon vegetable oil
- 1⁄3 cup all-purpose flour
- 1⁄3 cup red wine
- 2 cups beef stock
- 6 green onions, chopped finely
- 125 g white mushrooms (2 cups approx)
Directions See How It's Made
- Combine ground beef thru egg in medium bowl, mix well with spoon.
- Divide and roll mixture into 8 equal balls, flatten slightly into rissole shapes.
- Place flour in bowl, toss rissoles in flour, shake off excess flour.
- Heat butter and oil in frying pan over medium heat, add rissoles, cook for about 10 min on each side; drain on absorbent paper.
- MUSHROOM SAUCE.
- measure approx 4 tbsp of pan drippings into small saucepan, stir in flour, stir constantly for 1 min until flour browns slightly.
- Gradually stir in combined wine and stock, stir constantly until sauce boils and thickens.
- Add green onions and mushrooms to sauce, simmer for 2 minutes.
- Place rissoles on serving plates, pour sauce over rissoles and serve with vegetables of your choice.