Veal Capsicum and Basil Rissoles

A Rissole is a patty made from any minced ingredients mixed with seasoning and binder. The mixture is then pressed together into shapes round, flat or egg shaped and normally coated in a flour or breadcrumb mix and fried. The ingredients vary such as minced meat, minced fish, mushrooms, lentil, cheese and the binder is usually egg, water, milk, flour or breadcrumbs.

Ingredient makes 12 patties

1/4 cup butter for frying (100g)
1 small onion, finely chopped (100g)
500 g veal mince
½  red capsicum, finely chopped (140g)
¼ cup shredded cheddar cheese (100g)
1 cups breadcrumbs (100g)
1/3 cup basil leaves, finely chopped
1 egg
1 tsp salt

¼ Black ground pepper

Method

Combine veal, capsicum, parmesan, breadcrumbs, salt, pepper, basil, egg and onion in a large bowl.

Roll 100 g of mixture into large balls and form into rissoles. Place onto a baking tray. Cover and place in refrigerator for 30 minutes.

Heat butter in a large non-stick frying pan, Add rissoles and cook over a medium heat for approx 5 min on each side or until cooked through. Transfer to a large plate. Keep warm.

Serve together with mashed potatoes, pan fried cherry tomatoes, mushroom sauce and drizzle with torn basil leaves.

Note: This recipe works well with other type of mince such as chicken, beef, pork, turkey or a mixture. Patties are also good for a lunchtime burger with fresh salad.

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