BBQ’d Aussie Rissoles
In the words of our amazing recipe tester: "These rissoles were so easy to make and are my new favourite recipe! They held their shape while cooking and were so soft to eat, they just fell apart in our mouths. Not dry at all like some we've eaten in the past, so a 10/10 from us." Enough said.
Recipe Tester Feedback: “Amazing! Something so simple but so delicious... great on a burger, or for a low carb brekkie, serve them heated with a fried egg on top! This is a great recipe." - Tammy
No: Dairy / Nuts
Contains: Gluten / Egg
*Variations: Can be made without Gluten
Preparation Time 15 minutes + at least 2 hours chilling time
Cooking Time 8-10 minutes
Can be frozen before or after cooking
You will need:
- onion - 2, peeled and diced
- garlic cloves - 1, peeled
- fresh parsley - 1/4 bunch, leaves only, chopped
- dried mixed herbs - 1 tsp
- bread - 2 slices, soaked in water and squeezed (*can use GF bread)
- eggs - 1
- tomato sauce - 50g
- Worcestershire sauce - 20g, ensure GF if required
- beef mince - 1kg
- plain flour - to coat (*can use GF)
- Serving suggestions:
- buns - ensure GF if required
- eggs - fried
- Add the peeled and diced onions (2), peeled garlic clove (1) and chopped parsley leaves (from 1/4 bunch) to the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
- Add the dried mixed herbs (1 tsp), broken up soaked bread slices (2), egg (1), tomato sauce (50g), Worcestershire sauce (20g) and beef mince (1kg) to the bowl. Mix Speed 6 / 10 seconds, or until combined. You may need the help of your spatula, and you may also need to combine a second time.
- Remove the mince from the bowl and shape it into 12-16 rissoles.
- Place some plain flour into a shallow bowl and coat each rissole lightly.
- Refrigerate for several hours or until needed.
- Fire up the BBQ to a medium to high heat.
- Cook the rissoles for 4-5 minutes on each side or until cooked through to your liking.
Make your own!
* Make your own tomato sauce with the Tomato Dipping Sauce recipe from The Make It At Home Issue.
* Make your own Worcestershire sauce with the Worcestershire Sauce recipe from The Make Your Own Bonus Issue.
* Make your own buns with the Multiseed Bread Rolls recipe from The Freezer Issue, the Bread Rolls recipe from The On the Road Issue, the LCHF Bread Rolls (GF) recipe from The Packed Lunch Issue or the Honey Buns recipe from The Readers Issue.