Dave's Pork Rissoles
I grew up with pork and chicken as luxury meats and beef and mutton the staples of our home diet. Dad killed our home-grown lamb (or mutton, as the case might be). Recently, with the price of lamb and beef heading through the roof, pork and chicken have been increasingly competitive, and particularly so in the case of mince (ground meat). This recipe was devised to make about 9 rissoles about 60-65 cm across - enough to fit on the small George Foreman electric griller.
(This gadget, like most such, is a bastard to clean, but is great for determining just how much fat - or water - the local supermarket is loading into the mince, as well as getting rid of a fair bit of it. If it's mainly juices that accumulate in the drip tray these can be saved and fed into the next casserole or stew or whatever.)
You will need
- 350g pork or chicken mince
- 2 tablespoons dried onion flakes. (I always used the dried flakes in rissoles or meat loaf, as ordinary chopped onion contributes to a "watery" rissole.
- 2-3 cloves garlic, less for chicken, or equivalent garlic paste
- 1 egg
- 1/2 to 3/4 cup cooked chana dal, lentils, or dried breadcrumbs
- salt and fresh ground black pepper to taste
- 1 rd dessertspoon fresh-grated root ginger (I keep my ginger roots in a sealed bag in the freezer. They grate well and do not dry out as they will do if you simply keep them in the vege cooler.)
- 1/2 cup frozen peas
- 1 stick finely chopped celery or capsicum
- Parsley, chopped, to taste. (Be cautious with chicken or you will drown the flavour.)
- Occasionally, for variation, a little grated parmesan, or tasty cheese, or a little crumbled blue vein, or a teaspoon of tomato paste will shift the emphasis in an interesting way. As with marmite, too much spoils the flavour.
Combine all ingredients and form into rissoles. As I said, I use the double sided griller to cook these, but if you wish you can do them in a heavy base pan with just enough oil on the bottom to stop them burning. Or on the barbecue. Cook at a medium to medium-low heat to make sure they are cooked through without burning on the outside first. This is particularly important with pork and chicken.
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