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Crunchy Beef Rissoles
I came across a recipe similar to this at the doctor's
surgery the other day.
Not having any paper with me I
had to memorize the ingredients until I got home. I
did a very poor job as all I could remember was the beef
mince, the garlic and the water chestnuts.
A bit of
experimenting produced these hearty rissoles. The Asian
water chestnuts give the rissoles a crunchy texture.
To convert any of these ingredients into US measurements please
use this
Quantity Conversion
Chart.
Ingredients:
450 gm (1 pound) beef mince
1 small can water chestnuts, drained and chopped
1 large garlic clove, finely chopped
1 rounded teaspoon stock powder
2 cups quick cooking oats
1 egg, beaten
1/4 cup tomato sauce
1/2 teaspoon salt
Pepper to taste
Method:
Mix all ingredients well. Form into 8 patties.
Cook over low heat in a non-stick pan for about 45 minutes
to an hour, turning half way through cooking.
Serves 4
Notes:
If you don't have a non-stick pan use a fry pan with a
very small amount of oil in it.
I cook meat rissoles very slowly. Faster cooking
can produce rissoles which are well done on the outside but
raw on the inside.
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