A Delicious and Wholesome meal.
The tip is to add onions for fantastic rissoles. I used chili in this recipe to complement the sriracha. You can add things like mushroom, chili, garlic, even veggies like carrot or peas. I repeat: always add onion, even for plain rissoles, as it adds texture and taste.
My Secret Way to cook rissoles.
They match great with mashed potatoes and gravy, even with some fries or veggies. You can save some rissoles and have them on a sandwich the next day. For chefs Secret Rissole Sandwich Click Here:
https://baowulf.wixsite.com/chefsblog/post/secret-rissole-sandwichRecipe
Makes 2-3 Serves
Ingredients
Rissoles
100 Grams each Rissole
2 Eggs
800 Grams Mince
30 Grams Brown Onion
2 Chillies
Mashed Potatoes
500 Grams Potatoes
300 Millilitres Milk
2 Tablespoon Margarine or Butter
Sriracha Gravy
1 Tablespoon Sriracha Sauce
2 Tablespoons Instant Gravy Mix
200 Millilitres Water
Directions
Finely dice your onion and chilies. Add your eggs.
Mix your ingredients with your hands to fully combine.
Roll them into balls about 100g. Make sure they are nice and tight.
Cover two plates with flour.
Add 4 rissoles to each plate.
Coat your rissoles in flour. Meanwhile, peel and cut your potato, then add the potatoes into a pot. Cover with water and turn the heat on.
Fill a large fry pan with oil so it just covers half the rissole. Heat the oil in a medium/high heat.
Add your rissoles. Bubbling is normal. If they are cooking too fast, adjust the heat.
After about 10 minutes, turn them over. You want to cook for roughly 10 minutes each side.
Drain the rissoles.
Meanwhile, once the potatoes are fully cooked, drain. Mash with milk and butter.
For this recipe, I use this brand of instant gravy and sriracha. Cook the gravy according to packet instructions, then add the sriracha. Mix it through.
In a bowl or on a plate, add your mash potato. Make a well in the middle of the potato. Add your rissoles and pour as much gravy as you like over the top. Enjoy!
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