Baked Beef And Vegetable Rissoles Food

HEALTHY VEGETABLE RISSOLES

Steps:

• preheat oven to 200 degrees celsius.
• cover baking dish in 1/2 cup of oil to prevent sticking.
• using a large mixing bowl, place onion, meat, corn, carrots and 1/4 cup breadcrumbs in it, and mix thoroughly with hands.
• add egg, rest of breadcrumbs, herbs and salt and pepper and mix thoroughly again.
• shape mixture into large balls (this made 5 for me) and place on baking dish.
• bake for at least 30 minutes, but all ovens are different so ensure they are cooked before serving.

RISSOLES (DISH TO USE UP LEFTOVERS!)

Steps:

• Use a sharp knife or food processor to mince the beef.
• Heat up a skillet on medium with a bit of oil.
• In a bowl, mix the beef, onion, parsley, bread crumbs, egg, and cinnamon.
• Form into patties and coat both sides lightly with flour.
• Cook rissoles on one side until browned, then turn to the other side and cook until browned and heated through.
• Serve topped with ketchup or leftover gravy.

RISOLES (INDONESIAN STYLE OF RISSOLE)

Steps:

• Make the wrapper: take a bowl then combine the flour, salt and egg. Gradually add the milk whisk them to make a smooth texture. When it's done, heat up non-stick pan. Take about 2 tablespoons of the mixture, pour to the pan and make it thin (just like how you make crepes). Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside.
• Make the filling: heat up the wok, then sauté the onion and garlic until fragrant. Add the meat and mix them well for few minutes. Then add carrots, pepper, salt, celery and 1 cup of water. Cover. When the carrots are half-cook, add the potatoes. Continue cooking until they are tender and add 1 tablespoon of flour mixed with water to make the filling thicker. You can add a little of sugar to adjust the taste.
• Make the Risoles: take one Risoles's wrapper then add the filling in the bottom. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all the wrappers are finished.
• Prepare the dipping: dip the rissoles into beaten egg then coat them with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil.
• Serve with fresh green bird's eyes chillies or chilli sauce.