Mmm, rissoles! Is there anything more retro, more quintessentially Aussie, more reassuring than the humble rissole, otherwise known as a simple burger?
I had defrosting in the fridge a pack of pork and veal mince and had been considering making a zucchini ‘spaghetti’ and meatball dish but in the end, after a hectic, rain-filled day with the kids, opted for rissoles and veg for tea instead. A much easier option and we were not disappointed. I jazzed these rissoles up with some Italian herbs and sun-dried tomatoes and served them with zucchini thinly sliced and sautéed in butter and some boiled carrots. Very satisfying indeed. The best part was the kids yummed down the leftovers for dinner today. Win, Win!
. 500 g pork and veal mince
. 1 medium onion, very finely diced
. 10 semi-sundried tomatoes, marinated in oil, diced
. 1 egg
. 1 tspn garlic powder
. 1 tspn mixed Italian herbs
. generous pinch of sea salt and pepper
. olive oil to coat pan
1. Combine first 7 ingredients with clean hands in a large bowl
2. Divide mixture into 6 portions and shape into patties
3. Place onto plastic wrapped lined baking tray and refrigerate for 30 min
4. Fry in lightly oiled pan until done