Author Jean Morrison
Mrs. Neumann's Famous Rissoles
This is one of my sister, Pauline Neumann's creations. My sister is an excellent cook - much better than me! But, like me she is for ever fiddling with ingredients. Neither of us can resist fiddling with perfectly good recipes. Sometimes our fiddling improves the recipe but, quite honestly, sometimes we end up making a mess of things. Pauline would laugh if she read this last sentence. She would jokingly insist that she only ever makes things better. This is one of her best recipes and I don't think any of us would let her start fiddling with this one.
Preparation time: 15 minutes
Cooking time: 40 minutes
Quantity: Serves 4
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500 gm (1 pound) of beef mince
1 large onion, chopped finely
1 teaspoon Bonox
1 cup of cooled, cooked rice
Garlic salt to taste
1 egg, beaten
Mix all ingredients together well. Shape into rissoles and cook gently in non-stick fry pan. If you don't have a non-stick pan then use two teaspoons of oil to cook the rissoles in. I like to cook these fairly slowly to ensure the meat on the inside is fully cooked. Turn over half way through cooking.
Bonox is concentrated beef extract.
I often substitute turkey mince for beef (trying to keep fat and cholesterol to a minimum) and when I do this I always find that I don't need to use the egg. The softer turkey mince seems to stick everything together extra well and the egg becomes unnecessary...........you see what I mean about fiddling with recipes, don't you!
Onions are high in energy and have good amounts of B6, B1, and Folic acid in them. They contain chemicals which fight free radicals in our bodies. Free radicals cause disease and destruction in our cells. Onions have anti-viral, anti-fungal and anti-bacterial properties in them. These properties are most potent when the onion is eaten raw. Onions raise the levels of beneficial HDL cholesterol and they lower the levels of the bad LDL cholesterol.
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