Whenever I think beef rissoles I think of the movie "The Castle,"
"This is beautiful darl! What do you call these things again?" "Rissoles love"
If you love rissoles just as much if not more then Darryl Kerrigan you should definitely start making them yourself instead of buying pre packaged crap! Unless you are buying Cleavers rissoles, they are some seriously good nutritious rissoles without the fillers, sugar and excess crap (ingredients you can't even grow) the lamb, lemon & mint ones are my favourite. I still look for seeds at Bunnings for preservative 220, Tom and I would love to start growing it since it is in goddamn everything! *Sarcastic voice*
The beautiful thing about making anything from scratch at home is that you control every ingredient that goes into it. You can grate up as many vegetables as you want to add in as well as a variety of herbs and spices.
- 500g organic beef mince (I used Cleavers)
- 1 med zucchini, grated
- 1 egg
- 1/4 cup brown rice flour (or almond meal/coconut flour if you don't eat grains)
- 1/2 red onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup parsley, finely chopped
- 1 red chilli, finely chopped (optional)
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp sea salt
- 1 tsp black cracked pepper
Note: if you have some lemons in the fridge grate some lemon zest into the mix!
- Mix all your ingredients together in a bowl, use your hands it's therapeutic and makes the mixture more consistent.
- Roll your mixture into rissoles (approx. the size of your palm) or you can make them into meatballs.
- Heat up the butter or coconut oil on a medium heat in a fry pan and fry the rissoles or bbq them.
- Make sure they are cooked right through usually if I use the fry pan I use the lid to help cook them the whole way through and stop them from drying out. I brown each side and then cook for 5 minutes covered on each side.