Prep 10 mins
Cook 30 mins
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)
- 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.
The wine mushroom sauce is to die for. So yummy!!! The patties were good with the carrots but were a little bland for our taste. I used dry thyme instead of fresh. Thanks Deantini :) Made for Holiday tag game
Tasty vegie pack rissoles with a nice mushroom sauce. The cooking time for the rissoles was perfect, though I did scale if back for 3 serves (6 rissoles) and they were very filling). I did need to add an extra 1/4 cup of liquid to the mushroom sauce or it would have been too thick though we prefer a slightly runny sauce, would just use about 1/2 as much flour next time. Make sure you have buttered bread to soak it up or mashed potatoe like we did. Thank you Deantini, made for Photo Tage Game. UPDATE - There was quite a bit of the mushroom sauce left but it heated up well and the DM and I enjoyed on some buttered toast for breakfast.