ROLLING RECIPES

Take your taste buds around the world – one meatball at a time

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Rissoles with Gravy and Minted Peas

Australia

SERVES 4-6

INGREDIENTS

900g minced (ground) beef

2 eggs

1 onion, finely chopped

80-120g (1-1½ cups) dry breadcrumbs

80ml (½ cup) tomato sauce

1 tblsp Worcestershire sauce

1 tblsp finely grated garlic

1 tblsp dried herbs of your choice (such as sage, parsley, thyme)

1 tsp mustard

2 tblsps plain (all-purpose) flour, for dusting

2 tblsps oil

1 packet brown meat gravy mix

260g (2 cups) frozen baby peas

Salted butter, to taste

Chopped fresh mint, to taste

Salt and freshly cracked black pepper, to taste

Mashed potato, to serve

METHOD

In a large bowl, combine the beef, eggs, onion, breadcrumbs, tomato sauce, Worcestershire sauce, garlic, dried herbs, salt, pepper and mustard. Mix everything together until well combined using your hands. Shape the mixture into four to six round balls, then dust them with flour.

Heat the oil in a heavy-based frying pan over a high heat until very hot. Place the rissoles in the pan, making sure not to overcrowd them. Cook until browned and slightly crispy on one side, then flip them over and cook on the other side. Reduce the heat to medium and continue cooking until the rissoles are cooked through, about 3-4 minutes per side, depending on their size. Be careful not to overcook them.

While the rissoles are cooking, prepare the gravy according to the packet instructions.

For the minted peas, bring a small saucepan of water to the boil and simmer the peas for 4 minutes. Drain and return the peas to the pan. Stir in some butter, chopped mint and some salt and pepper to taste.

Serve the rissoles with mashed potato, the gravy and the minted peas.