When it comes to making an easy, healthy and wholesome meal, having a next-level rissole recipe is a chefs’ best kept secret…and now it’s yours too.
They taste just as delicious cold as they do warm, and better yet, they’re easy to whip up – from making small batches to large ones, you can freeze some for an unexpected gathering or party.
Read below for Darren Robertson’s ultimate chargrilled rissole recipe
Makes 4 serves (3 each)
Prep time 10 minutes
Cook time 10 minutes
Ingredients
500g beef mince
80g bread crumbs
80g currants
1 medium white onion (peeled and finely sliced)
1 tsp grated garlic
50g pine nuts (toasted)
1 tsp honey
2 eggs
1 handful chopped flat parsley
salt
pepper
half a lemon cut into wedges (to serve)
Method
Preheat a chargrill on high heat.
Mix all the ingredients in a large bowl, and season with salt and pepper.
Shape the mix into you’re preferred shape or size. Little oval shapes are pretty easy and 60g golf ball sized pieces will give you around 12 rissoles.
On the hot chargrill, cook the rissoles for around 5 -6 minutes, turning occasionally.
Insert a metal skewer to check that they’re cooked. If it comes out hot, they’re ready to go.
Rest them for a few minutes and then serve in a bowl with lemon wedges.
