2 tablespoons vegetable or olive oil
1 cups soft fine breadcrumbs
cup finely chopped parsley
cup finely chopped basil
cup BBCC chilli sauce of your choice (we had the
Smokin Mango)
2 tablespoons chopped fresh chillis (optional)
2 teaspoons dried oregano
Salt and freshly ground pepper
Method:
Heat oil in a saut
é pan and cook mushrooms and onions together until softened. Put mince in a large
bowl and add vegetables, egg, breadcrumbs, herbs, chilli sauce and seasoning.
Mix just to combine. Scoop up ¼ to 1/3 cup mixture and form into thick rissole patties. Place on a baking tray
and refrigerate for 1 hour. Spray a Teflon pan with oil and cook rissoles on both
sides until browned and done in the center. Serve with additional chilli sauce
on the side.
Rissole Burritos (lunch the next day)
Ingredients:
1 small onion, halved and thinly sliced
2 tablespoons vegetable oil
4 cooked rissoles, sliced or coarsely cubed
¼ cup BBCC chilli sauce of your choice (more Smokin Mango)
2 large flour tortillas, heated
