Description
Recipe Tester Feedback: “Amazing! Something so simple but so delicious… great on a burger, or for a low carb brekkie, serve them heated with a fried egg on top! This is a great recipe.” – Tammy
No: Dairy / Nuts
Contains: Gluten / Egg
*Variations: Can be made without Gluten
Ingredients
- onion – 2, peeled and diced
- garlic cloves – 1, peeled
- fresh parsley – 1/4 bunch, leaves only, chopped
- dried mixed herbs – 1 tsp
- bread – 2 slices, soaked in water and squeezed (*can use GF bread)
- eggs – 1
- tomato sauce – 50g
- Worcestershire sauce – 20g, ensure GF if required
- beef mince – 1kg
- plain flour – to coat (*can use GF)
Serving suggestions:
- buns – ensure GF if required
- eggs – fried
You will need:
- knife
- chopping board
- spatula
- shallow bowl
- tongs
Instructions
- Add the peeled and diced onions (2), peeled garlic clove (1) and chopped parsley leaves (from 1/4 bunch) to the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
- Add the dried mixed herbs (1 tsp), broken up soaked bread slices (2), egg (1), tomato sauce (50g), Worcestershire sauce (20g) and beef mince (1kg) to the bowl. Mix Speed 6 / 10 seconds, or until combined. You may need the help of your spatula, and you may also need to combine a second time.
- Remove the mince from the bowl and shape it into 12-16 rissoles.
- Place some plain flour into a shallow bowl and coat each rissole lightly.
- Refrigerate for several hours or until needed.
- Fire up the BBQ to a medium to high heat.
- Cook the rissoles for 4-5 minutes on each side or until cooked through to your liking.
- Enjoy!
Notes
- Can be frozen before or after cooking
- Prep Time: 15 minutes + at least 2 hours chilling time
- Cook Time: 8-10 minutes