rissoles

I’ve been away in JHB for the last 10 days and haven’t done much cooking but these were a real treat. It was like summer in JHB so we had a few braais, did the pork ribs and the usual braai food but these were a real nice change after all that heavy eating. Rissoles are just like coated burger patties that you can make with beef, chicken, pork or lamb mince, are quick, light and can be served cold with a tomato salsa. This makes 8 and should be enough for 4.

What you need

Rissoles

750g beef mince
1 onion grated
1 carrot grated
1 small red chili very finely chopped
2 pinches chopped fresh thyme
1 teaspoon minced garlic
2 eggs, beaten

Frying

75g seasoned flour to coat
2 tablespoons butter for frying
Oil for frying

Sauce

50g flour
80ml red wine
500ml beef stock
6 spring onions finely chopped
1 punnet sliced button mushrooms

The process

Mix together all of the rissole ingredients together in a bowl until all of the ingredients are well mixed and evenly distributed.

Divide it into 8 portions and form into a shape (they can be any shape really, burger patty, sausage shape etc.)

Heat some oil and butter in a pan over a medium heat until the butter begins to froth slightly. Take each rissole and dip it into the seasoned flour, shake off any excess and fry until golden.

Place them on paper towel to remove excess oil.

Mushroom sauce

In a saucepan on a high heat, add about 2 tablespoons of butter and 2 tablespoons of oil. Then add the flour and mix constantly until it begins to colour slightly. Add the wine and stock and stir , stir , stir until it boils and begins to thicken.

Ad the mushrooms and spring onions, turn off the heat and let simmer for about 3-4 minutes, but keep stirring.

Pour over your rissoles and lap up the praise!!