Ingredients
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2 lbs mincemeat (ground beef)
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2 eggs
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1 medium onion (chopped finely)
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1 cup breadcrumbs (you may need more)
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1/3 cup tomato sauce (ketchup)
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1 tablespoon Worcestershire sauce
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1 tablespoon finely chopped garlic
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1 tablespoon dried herbs (or fresh mixed herbs such as sage, parsley, thyme or what ever you have in the garden)
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salt & freshly ground black pepper
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1 teaspoon mustard powder
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2 tablespoons plain flour, for dusting the rissoles
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2 tablespoons oil, the rissoles (for frying, you may need more oil. I use as little as possible)
Instructions
- Mix all the ingredients together (except oil), this is best done with your hands.
- Shape into 4 or 6 round balls and dust with the flour.
- Heat the oil on high in a heavy based frying pan until the oil is very hot.
- Place the Rissoles in the hot oil.
- Don't over crowd your pan.
- Make sure the Rissoles do not burn.
- Turn the rissoles over when one side is browned and slightly crispy (make sure they don't burn).
- Cook the other side the same way, turn the heat down to medium and cook through.
- Depending on the thickness of the pan and the size of the rissoles, it may take about 3-4 minutes to cook the Rissoles on each side.
- Do not over cook the Rissoles.
- The cooking time would be similar to cooking American hamburgers.
- Serve with brown meat gravy and mashed potatoes with minted peas.