Rissoles can take a little extra time to prepare, but let's face it, they're absolutely worth it aren't they? This gluten free rissole recipe is very tasty and will have the family asking for seconds. Total preparation and cooking time is 40 minutes and feeds a family of four.Ingredients:
- 500 Grams of lean mince
- 1 x onion (finely chopped)
- 1 x carrot (grated)
- 6 x mushrooms (finely chopped)
- 2 crushed garlic cloves (or two teaspoons of crushed garlic from a jar)
- 1 heaped teaspoon of Dijon mustard (gluten free)
- 1 shallot (finely chopped)
- 1 teaspoon of cooking salt
- 1 teaspoon of ground pepper
- 2 tablespoons of Barbecue Sauce (gluten free). You could also use a steak sauce, or a tomato chutney. Just try and use a gluten free sauce with a bit of spice to it.
- 1 small egg
- 50 grams of gluten free bread crumbs (usually made from rice)
Method:
- Mixing rissoles requires you to use your hands. So it is advisable to have all your ingredients in the bowl before commencing mixing.
- Preheat a large heavy base fry pan on a medium heat. Use three teaspoons of olive oil to ensure the rissoles do not stick.
- After washing your hands thoroughly, add all the ingredients to a mixing bowl.
- Using your hands, mix the ingredients well through the mix.
- The mince should be capable of holding their shape well in small balls and not be sloppy.
- Roll your rissoles in to balls slightly larger than a ping pong ball. Compress the ball in your hand to ensure it holds together well.
- Add to the fry pan and cook rissoles for about 5 minutes per side turning irregularly until well browned on all sides. (Don't turn too much or you risk the rissoles falling apart)
- Serve with your favourite salad and vegetables.
Comments