Rissoles with chips
By Julie Goodwin
Serving size: Serves 4
Cooking time: Less than 60 minutes
Special options: Kid friendlyCourse: MainFavourite flavours: BeefConvenience recipes: Budget
Rissoles with chips
INGREDIENTS
500g beef mince
1 egg, beaten lightly
1/2 cup (60g) grated cheddar cheese
2 large cloves garlic, crushed
1 medium (120g) carrot, grated
1 medium (150g) brown onion,
chopped finely
1 cup (70g) stale breadcrumbs
2 tablespoons Dijon mustard
1/4 cup (70g) tomato sauce
vegetable oil, for deep-frying
1kg potatoes (sebago or brushed potatoes)
1 teaspoon vegetable oil, extra
1/3 cup (110g) tomato relish
Lettuce or salad leaves, for serving
METHOD
1. Place mince, egg, cheese, garlic, carrot, onion, breadcrumbs, mustard and sauce in a large bowl; season with salt and freshly ground black pepper. Using your hands, mix thoroughly. Shape into 8 rissoles.
2. Heat oil in a deep-fryer to 190°C. If using a large saucepan, half-fill with oil. Heat until a piece of bread dropped in takes 15 seconds to turn golden brown.
3. Meanwhile, peel the potatoes; cut into 1cm-thick chips. Deep-fry chips, in batches, until tender but not coloured; drain. (In a deep-fryer, hang the basket; if using a saucepan, transfer to a colander.) About 6 minutes before serving, return the chips to the hot oil and fry until browned. It is important not to interfere with the chips while they are in the oil, or they will break up. Salt the chips as soon as they come out of the oil; drain.
4. Heat a non-stick frying pan over medium high heat. Add extra oil; cook the rissoles, in 2 batches, until golden and cooked through.
5. Serve rissoles and chips with tomato relish and salad, if desired.
Rissoles suitable to freeze. Not suitable to microwave.
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