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King of the castle- Rissoles with a Mediterranean flavour. 65677

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.

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