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- Mint, lemon and olive rissoles
Mint, lemon and olive rissoles
500 g beef mince
1 clove garlic, crushed
1 small onion, finely chopped
2 tsp dried oregano
0.5 cup chopped mint
0.5 cup chopped kalamata olives
grated rind and juice from one lemon
- Place the beef mince and the remaining ingredients in a bowl. Season with salt and pepper. Mix lightly to combine.
- Preheat oven to moderate 180ºC. Take 3 tbsp of the mince mixture and shape it into a rissole. Repeat with remaining mixture to make 12 small rissoles. Lightly brush or spray the rissoles with oil.
- Preheat a pan to moderately-high. Add the rissoles, lower the heat to moderate and cook for 2-3 minutes each side. Turn them once only. Place the rissoles on an oven tray and cook in the preheated oven for 10 minutes or until cooked through.
- Rissoles, burgers and meatballs should always be thoroughly cooked. They should not be served rare or pink. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.
- Freezer standby…rissoles to the readyFreeze uncooked rissoles in a shallow, rigid container. Defrost overnight in the fridge. Pat rissoles lightly with paper towel brush or spray them with a little oil and cook as directed.
- Buying and storing mince Refer to use-by-dates on packaged mince and use well within that time. Loose mince purchased from the butcher is best used within 1 to 2 days of buying it.
- Mince can be frozen for 2-3 months Lay it out flat to freeze, it will then defrost evenly and quickly.
- Thaw frozen mince in the fridge, or in the microwave Thaw it on the lowest shelf in the fridge, below and or away from any ready to eat food. If you thaw mince in the microwave it must be cooked right away.