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.
The links immediately below are
not my recipes but you may find them interesting
anyway.
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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