Someone asked me what is the difference between a rissole and meatball , the answer only the shape and size. This is so delicious

Image and Recipe Source: Australia's Best Recipes​

Makes 8

Ingredients​

• 2/3 cup frozen baby peas
• 500g beef mince
• 3/4 cup fresh breadcrumbs
• 1 egg, lightly beaten
• 1 garlic clove, crushed
• 1/4 cup Worcestershire sauce
• 1/4 cup extra virgin olive oil
• 600g orange sweet potato, peeled, cut into 2cm pieces
• 1/3 cup sour cream
• 40g butter, chopped
• 1/4 cup plain flour
• 2 cups Beef Stock ( homebrand ready made is good )
• 2 tbs green peppercorns, drained, roughly chopped
• 2 tbs chopped fresh rosemary leaves
• Steamed green beans, to serve

Method​

1. Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Cook peas in a small saucepan of boiling water for 5 minutes or until tender. Drain. Refresh under cold water. Place in a bowl. Using a fork or potato masher , coarsely mash.
2. Place mince, breadcrumbs, mashed peas, egg, garlic and 1 tablespoon Worcestershire sauce in a large bowl. Season with salt. Using hands, mix well. Shape into 8 rissoles.
3. Heat oil in a large frying pan over medium-high heat. Cook rissoles, in batches, for 2 minutes each side or until browned. Transfer to prepared tray. Bake for 10 minutes or until cooked through.
4. Meanwhile, place potato in a microwave-safe bowl with 1/3 cup cold water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 12 minutes or until tender. Drain well. Return to bowl. Add sour cream. Season with salt and pepper. Mash until smooth. Cover to keep warm. ( or cook on stove top until soft)
5. Return frying pan to medium-high heat. Add butter. Cook, stirring, for 1 minute or until foaming. Add flour. Cook, stirring, for 30 seconds or until mixture bubbles and thickens. Gradually whisk in stock until well combined. Continue whisking until gravy boils and thickens. Stir in peppercorns, remaining Worcestershire sauce and rosemary.
6. Serve rissoles with mash, gravy and beans

Note

1. If you don't like sweet potato then use normal potato.

2. Suitable to freeze , after cooked and cooled wrap in gladwrap or put into a freezer bag .
When ready to use thaw out in fridge. And heat in microwave or on stove top.

 

[Veggiepatch]

Note 1 is for me.

 

[MHM]

Someone asked me what is the difference between a rissole and meatball , the answer only the shape and size. This is so delicious

View attachment 31675
Image and Recipe Source: Australia's Best Recipes​

Makes 8

Ingredients​

• 2/3 cup frozen baby peas
• 500g beef mince
• 3/4 cup fresh breadcrumbs
• 1 egg, lightly beaten
• 1 garlic clove, crushed
• 1/4 cup Worcestershire sauce
• 1/4 cup extra virgin olive oil
• 600g orange sweet potato, peeled, cut into 2cm pieces
• 1/3 cup sour cream
• 40g butter, chopped
• 1/4 cup plain flour
• 2 cups Beef Stock ( homebrand ready made is good )
• 2 tbs green peppercorns, drained, roughly chopped
• 2 tbs chopped fresh rosemary leaves
• Steamed green beans, to serve

Method​

1. Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Cook peas in a small saucepan of boiling water for 5 minutes or until tender. Drain. Refresh under cold water. Place in a bowl. Using a fork or potato masher , coarsely mash.
2. Place mince, breadcrumbs, mashed peas, egg, garlic and 1 tablespoon Worcestershire sauce in a large bowl. Season with salt. Using hands, mix well. Shape into 8 rissoles.
3. Heat oil in a large frying pan over medium-high heat. Cook rissoles, in batches, for 2 minutes each side or until browned. Transfer to prepared tray. Bake for 10 minutes or until cooked through.
4. Meanwhile, place potato in a microwave-safe bowl with 1/3 cup cold water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 12 minutes or until tender. Drain well. Return to bowl. Add sour cream. Season with salt and pepper. Mash until smooth. Cover to keep warm. ( or cook on stove top until soft)
5. Return frying pan to medium-high heat. Add butter. Cook, stirring, for 1 minute or until foaming. Add flour. Cook, stirring, for 30 seconds or until mixture bubbles and thickens. Gradually whisk in stock until well combined. Continue whisking until gravy boils and thickens. Stir in peppercorns, remaining Worcestershire sauce and rosemary.
6. Serve rissoles with mash, gravy and beans

Note

1. If you don't like sweet potato then use normal potato.

2. Suitable to freeze , after cooked and cooled wrap in gladwrap or put into a freezer bag .
When ready to use thaw out in fridge. And heat in microwave or on stove top.

 

[MHM]

Thanks for a delicious recipe Suzanne, and a particular thanks to you for going to the trouble to ensure that the recipe included locally used weight and temperature measurements.

 

[Suzanne rose]

Thanks for a delicious recipe Suzanne, and a particular thanks to you for going to the trouble to ensure that the recipe included locally used weight and temperature measurements.

Thank you, I will never post recipes in pounds or Fahrenheit.

 

[Irene Anthony]

Another delicious recipe - thank you