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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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An old Aussie fav, the rissole, has been given a bit of a bashing. This updated version is one my entire family loved. It was inspired by a recipe seen in an Australian food mag but adapted to my families tastes. Ingredients:
750 g beef mince |
3/4 cup fresh breadcrumb (made from day-old bread) |
150 g roasted capsicums, thinly sliced (chargrilled peppers) |
1/4 cup olive, pitted and thinly sliced (optional) |
1/4 cup fresh basil, finely shredded |
1 tablespoon mixed italian herbs |
1 garlic clove, crushed |
1 egg, lightly whisked |
1/2 red onion, finely chopped |
salt & freshly ground black pepper |
Directions:
1. Combine the beef mince, breadcrumbs, capsicum, olives, basil, herbs, garlic, egg and onion in a large bowl.
2. Season with salt and pepper.
3. Divide the mince mixture into 8 equal portions and shape into patties.
4. Preheat a barbecue plate or large non-stick frying pan over medium heat.
5. Add the patties and cook for 5 minutes each side or until brown and cooked through.
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