Author Jean Morrison
Crunchy Beef Rissoles - Cheap Recipe
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.
Cooking time: 45 minutes
Quantity: Serves 4
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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
1 cup quick cooking oats
1 egg, beaten
1/4 cup tomato sauce
1/2 teaspoon salt
Pepper to taste
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.
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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