Fry them gently, leave them alone, and make the gravy in the same pan so nothing is lost.
From the shop
Start with 1 kg of rissoles. That feeds four with mash and peas. Meatloaf patties take the same pan and the same gravy.
Do not press the rissoles flat while they cook. Pressing squeezes the juices out and dries them.
Ingredients
- 1 kg rissoles
- 1 tbsp oil
- 2 brown onions, sliced
- 300 ml beef gravy, made up from powder or a jar
- Mashed potato, to serve
- 2 cups frozen peas, cooked, to serve
Buy the cuts for this recipe
Rissoles$20.99per kilogram
Method
- Heat the oil in a large frying pan over medium heat.
- Cook the rissoles for 5 minutes a side. Do not press them. Give thick rissoles 1 or 2 minutes more.
- Check the centre of the thickest rissole. It must read 75°C. Lift the rissoles onto a plate and cover them loosely with foil.
- Add the onions to the same pan. Cook for 4 minutes until soft.
- Pour in the gravy. Scrape up the brown bits from the pan and simmer for 1 minute.
Serve it
Serve the rissoles on mash with peas and the onion gravy spooned over.