Do you really have time to stand around a frying pan while your rissoles cook? No, me either, that is why I cook mine in the oven. Works a treat and they taste just as good.
So here is what you do…… I will try and base this recipe around 500g of mince. I tend to use about 1.5kg of mince because I think I am feeding an army or something.
Ingredients you will need and approximate mesurements (because I just throw a bit of this and a bit of that in)
1 small carrot
3/4 cup breadcrumbs
French onion soup mix
Heat Oven to 200ºC and pour yourself a glass of wine….
1. Throw about 500g of mince into a big bowl
2. Finely dice an onion and whack that in too, and if you are feeling fancy you can even grate some carrot – I know: very fancy!
3. Crack an egg like a pro with one hand, if you will, and let it run free over the mince.
4. Breadcrumbs – you are going to need some breadcrumbs, god only knows how much but I reckon for 500g of mince you might need about 3/4 cup of these little critters.
5. Sauces – I add a good squeeze of bbq, tomato and a dash of worcestorshire sauces and a bit of minced garlic.
6. I also add some french onion soup mixture – probably about 2 good table spoonfuls, what ever your little heart desires really – there are no rules when it comes to rissoles Darls.
7. Now, it is time to get down and dirty with your mixture. Wash your hands (of course) and mush it all up with your hands.
8. Cover a shallow tray with foil and then some glad bake – this is a very important step because it means there will be no scrubbing of trays once it is all over – you just simply pull off the foil and pop the tray away – how bloody good is that?! I am a big fan of the foil trick and use this with roasts as well. Aint nobody got time for scrubbing!
9. Roll the mixture into balls and pop onto the tray. I do use a bit of oil spray on the tray and the top of the rissoles but you probably don’t really need to, i just do it for shits and giggles, adds a bit of drama to the whole prep process – that spray is basically disco smoke, right?
10. Now pop these suckers into a hot oven, probably around 200ºC and cook for about 50 minutes then turn them over and cook some more, check one to make sure they are cooked through and Bob’s your Uncle. So easy I tell you and much better than sweating over the stove.
11. Serve with some mashed potatoes, corn on the cob and some greens, smother in gravy, if you are that way inclined (which I am) and ENJOY!
Note: Baking time will vary depending on how big you make your rissoles, you may also need to turn the oven down a bit. Just play around and see how you go, like I said – there are no rules here.
Great the next day as a hamburger.
Now it is your turn. Tell us what secret ingredient you add to your rissoles to make them super tasty.
Do you oven bake or fry?