The Best Ever Rissoles
Cherie Metcalfe
These rissoles are juicy, full of flavour, and so easy to make that you’ll wonder why you ever bought pre-made ones. They’re guaranteed to be a hit with everyone at the table.
Ingredients
- 500g beef mince
- 3 good-quality pork sausages (squeezed out of their skins)
- 1 onion, finely diced
- 2 courgettes, grated (squeeze out the excess liquid)
- 1 tbsp Blow My Coals
- 1 egg
1/3 cup Chilli & Lime Crumb (plus more for coating)
- Oil for frying or brushing the BBQ plate
- Chip Butty, to serve
Directions
In a large bowl, combine the beef mince, sausage meat, onion, courgette, Blow My Coals, egg, and 1/3 cup of Chilli & Lime Crumb. Get in there with your hands and mix until everything is well combined.
- Roll the mixture into palm-sized rissoles, then coat each one generously in more Chilli & Lime Crumb for that golden crunch.
- To cook on the BBQ, preheat to medium and oil the plate well. Sear the rissoles until golden on both sides, then cook through gently for around 4–5 minutes per side.
- For a pan, heat a generous amount of oil over medium-high. Sear until crisp and golden, then reduce the heat slightly and continue cooking until done.
Let them rest briefly before piling onto a platter. Serve with Chip Butty mayo or your favourite relish for dipping.
- These are unreal tucked into a soft roll with slaw and mayo (especially if you’ve got leftovers), or make mini versions for BBQ sliders.
