Favorite Rissoles?
"Ozgirl" > wrote in message
...
> If I use plain ground beef I add binders, usually eggs and crumbs or
> flour. But in my house as a child rissoles were made of half ground beef
> and half sausage mince (if you don't call it that then it is the smooth
> stuff not lumpy as in regular ground (minced) meat). Mum mixed it together
> with chopped onion (none for me), salt, pepper and tomato sauce - I used
> tomato paste. It comes out firm, not crumbly (for want of a better word)
> like a meatball when cooked.
>
Thanks!
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