Sizzling homemade rissoles hot from the frying pan! The kids love them! They also love watching the video at the end of this blog because they helped make these mince/pork rissoles. They also tried to stick their hands in front of the lens so their hands could be famous.
However, my Mum’s rissoles had the kids not realising how deliciously nutritious they were. This rissoles’ recipe is easy for lunch or dinner, especially as this quantity can be frozen for handy future meals. There is a trick to freezing them that ensures the meal packs stack well in the freezer.
How to Freeze
Freeze rissoles on trays so they are frozen to hard, to handle easily. When frozen, layer flat or loosely packed to suit your meal sizes. Take out frozen rissole pack night before and put in fridge ready for your lunch or dinner.
- 1kg beef mince
- 1/2kg pork mince
- 1 large carrot grated
- 1 bunch Shallots or 2 large onions
- 6 eggs
- 100g Parmesan
- 1cup quinoa cooked
- Hand mix mince, carrot, shallots and eggs together in large bowl
- Add Parmesan and mix
- Add quinoa and mix
- Heat up olive oil frypan
- Make mince mix into rissoles as needed and cook in olive oil
Eggs, shallots and mince. Mixed mince, carrot, egg and shallots
Quinoa cooked in microwave – see blog. Grated parmesan cheese.