Wildschwein’s Rissole Recipes

Rissoles are yummy. But like a good burger, the recipe needs to be just right, or else it just doesn’t taste right. And personal preferences seem to vary. I personally think less is more, flavour-wise. Asking around at work and elsewhere, I found that some prefer the addition of condiments (tomato sauce, bbq sauce, Worcestorshire sauce, etc) to the mix itself to achieve the right taste. Either way, you be the judge. Here are two recipes we’ve tried, the first for the rissoles pictured above, and the second for the rissoles I grew up eating.

Recipe One

Rissoles a la Friday Night

Ingredients

500g beef mince
1/2 teaspoon dried thyme
1 tablespoon French onion soup powder
1 tablespoon barbeque sauce
A few drops of Worcestorshire sauce
pepper

Method

  1. Put ingredients in a bowl and mix well.
  2. Form into small balls, and shallow fry in a pan until cooked & browned.

Recipe Two

Rissoles a la Mum

Ingredients

500g mince
1 small onion, chopped
1 cup breadcrumbs or thereabouts (just enough to get the right ball-rolling consistency)
1 egg
salt & pepper

Method

  1. Put ingredients in a bowl and mix well.
  2. Form into small balls.
  3. If preferred, coat with a dusting of plain flour. This will add extra crunch on the outside.
  4. Shallow-fry in a pan until cooked & golden.
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