spicy beef rissoles and ozymex burritos
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Recipes
ingredients
rissoles-
500g lean beef mince
cup diced mushrooms
cup finely chopped onion
2 tablespoons vegetable or olive oil
1 egg, beaten
1 cup soft fine breadcrumbs
2 tablespoons vegetable or olive oil
1 cup soft fine breadcrumbs
1 cup finely chopped parsley
1 cup finely chopped basil
1 cup BBCC SMOKIN MANGO CHILLI SAUCE
2 tablespoons chopped fresh chillis (optional)
2 teaspoons dried oregano
Salt and freshly ground pepper
rissole burritos-
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)
sour cream or mayonnaise
2 large flour tortillas, heated
500g lean beef mince
cup diced mushrooms
cup finely chopped onion
2 tablespoons vegetable or olive oil
1 egg, beaten
1 cup soft fine breadcrumbs
2 tablespoons vegetable or olive oil
1 cup soft fine breadcrumbs
1 cup finely chopped parsley
1 cup finely chopped basil
1 cup BBCC SMOKIN MANGO CHILLI SAUCE
2 tablespoons chopped fresh chillis (optional)
2 teaspoons dried oregano
Salt and freshly ground pepper
rissole burritos-
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)
sour cream or mayonnaise
2 large flour tortillas, heated
cooking instructions
rissoles-
heat oil in a sauté 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.
burritos- (lunch the next day)
saute onion in hot oil until softened. Add rissoles and chilli sauce, stirring until well combined and heated through. Spread each tortilla lightly with mayonnaise or sour cream, and divide meat between the two. Fold up end of tortilla and roll up the rissoles and onion inside. Eat while hot.
Yum.
heat oil in a sauté 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.
burritos- (lunch the next day)
saute onion in hot oil until softened. Add rissoles and chilli sauce, stirring until well combined and heated through. Spread each tortilla lightly with mayonnaise or sour cream, and divide meat between the two. Fold up end of tortilla and roll up the rissoles and onion inside. Eat while hot.
Yum.
Sauces & Salsas
OzyMex classic!
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