By Kath Gannaway
“WHAT are these darling? They’re delicious!
“Rissoles darl …”
That line, one of many quotable quotes from the 1997 Australian film classic The Castle, went a long way to raising the profile of the humble rissole.
Home-made rissoles with mashed potato and gravy are hard to beat when it comes to winter comfort food, but the Mint, Lemon and Olive Rissoles below are a strong contender. Why not try them … for a change!
Mint, Lemon and Olive Rissoles
What you’ll need:
500g beef mince
1 clove garlic, crushed
1 small onion, finely chopped
2 tsp dried oregano
½ cup chopped mint
½ cup chopped kalamata olives
Grated rind and juice from one lemon
What to do:
Place the beef mince and the remaining ingredients in a bowl. Season with salt and pepper and mix lightly to combine.
Preheat oven to a moderate 180ºC. Take three tbsps of the mince mixture and shape into a rissole.
Repeat with the remaining mixture to make 12 small rissoles and then lightly brush or spray these with oil.
Preheat a pan to moderately-high.
Add the rissoles, lower the heat to moderate and cook for 2-3 minutes on each side. Turn them once only.
Place the rissoles on an oven tray and cook in the preheated oven for 10 minutes or until cooked through.
Tip: Rissoles should always be thoroughly cooked, never served rare or pink.
A good guide is to insert a skewer into the thickest part of the rissole and if it is ready to eat, the juices will be clear.
Preparation time: 15 minutes
Cooking time: 13 minutes
Serves: 4
Recipe courtesy of Entice.
