Ok so according to the meal plan we had rissoles last night…in reality we had rissoles tonight 😉
I don’t make rissole very often even though I really quite like them. I think I’m traumatised by many a crumbled rissole stuck fast to the frypan or BBQ plate followed by hours of scrubbing to regain any resemblance of a non stick surface.
I didn’t have much confidence that tonight’s effort would be much different, especially when I realized we were out of eggs and the chooks didn’t come through with the goods. I was very nicely surprised though!
This is my recipe…from memory. Excuse the chuck it all in style of measurements 😉
1 onion very finely chopped
3 spoons of tomato chutney
1tsp veggie stock concentrate (thermomix recipe)
1 handful coarse bread crumbs
1 Tbsp chia seeds
Mix everything together thoroughly with a fork, (I think this is one of the secrets I’ve stumbled upon) work the mince quite well, when you think it’s all mixed, mix some more until the mix has quite a smooth rather than crumbly texture.
Form into rissoles, again work each one thoroughly to ensure it is well stuck together.
Make sure your fry pan or BBQ plate is evenly well heated, once it is, turn it down to medium heat. Warm a glug of olive oil and then place each rissole in gently. Don’t move them now until the first side is cooked and you are ready to turn. Cooking them on medium heat seemed to help them cook together well without burning to the pan (secret number 2) Only turn 2 to 3 times.
Yum, enjoy! I hope these work as well for you as they did for me, Hubby has just informed me they were the best rissoles I’ve ever made, winning!