I love a good rissole, but I just feel like it needs something with it, so I drown them in my tomato based sauce and it just add that extra flavour, and helps keep them moist. This dish I made when I was feeling like meat, but didnt feel like anything else, just meat and sauce.
Ingredients For the rissoles 500 g beef mince
1 carrot grated
1 onion finely diced, brown or white
1 clove of garlic crushed
2 tablespoons of parsley chopped
1/2 cup bread crumbs
olive oil for frying (approx 1/2 cup)
plain flour for coating (approx 1 cup)
For the Sauce 1/4 cup of tomato paste
1 cup of tomato puree
1 teaspoon of minced garlic
1/4 cup basil leaves
In a bowl add grated carrot, onion, parsley, garlic crushed and beef mince. Mix well.
Mix rissole ingredients until well combined
Add in breacrumbs and egg and mix again until all well combined.
Coat each rissole in flour and place on a plate.
Coat each rissole in flour
In a fry pan add olive oil and heat on high.
Turn heat down to low and add in rissoles, about 2-3 at a time.
Turn rissoles after 1-2 minutes to ensure they don't brown
Finely chop basil leaves.
In a bowl add tomato paste, tomato puree, basil and garlic, mix well and set aside.
Turn rissoles every 1-2 minutes making sure they don't burn, when you think they are ready test by taking one out and cutting in half.
Line a new plate with paper towel.
If rissoles are cooked you can place them on top to drain excess oil.
Heat a second fry pan on high for 1 minute.
Turn off the fry pan and place the rissoles in once drained.
Place a lid on top. This will help keep them warm whilst the rest are still cooking.
Repeat the process cooking 2-3 at a time, place on paper towel and then into the dry fry pan.
In a small fry pan add sauce and simmer gently for 3 minutes or until just warm.
Place 2-3 rissoles on each plate and top them with sauce.
If you want this with something I think 3 or 4 types of vegetables steamed alongside this would be nice.