Wednesday, March 22, 2006

Rissoles and chips

Rissoles are an old-fashioned Aussie favorite... largish meatballs which occupy a similar cultural role as American meatloaf. You don't order them in a restaurant but everyone loves them at home. I make mine with minced (ground) beef, chopped spring onions, grated carrot, garlic, a tub of tomato paste with basil, an egg, and oatmeal to bind. I fashion them into meatballs and bake for about 30 minutes at 180C. To make the chips, I cook the cut potatoes in the microwave for 10 minutes until just cooked, then brown them in the same oven as the rissoles. Served with a green salad and lots of ketchup.

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