Curry Beef & Chicken Rissoles

CURRY BEEF:

700g premium beef mince

1 brown onion finely chopped

1½ cups breadcrumbs

1 tub tomato paste

1 tsp curry powder

2 tbs fresh basil chopped

1 egg and extra yolk beaten

1 tbs sweet chilli sauce

CHICKEN:

700g chicken mince (see below)

1 brown onion finely chopped

1½ cups breadcrumbs

1 egg and extra yolk beaten

1½ tbs fresh coriander chopped

METHOD FOR BOTH VERSIONS:

Spend time chopping the onion to ensure that is the finest you can possibly get it.

Mix all the ingredients in a glass mixing bowl with your hands ensuring everything is fully combined.

Grab small handfuls of the mixture and roll into rissoles with wet hands. Have a bowl of water close to keep going back to.

Roll each rissole in flour, and flatten slightly. Refrigerate for half an hour, and then cook in a frying pan with a little oil.

 

Each version should make about 10.

THESE RISSOLES OFFER A BIT OF A CHANGE FROM THE PLAIN ONES YOU THROW ON THE BBQ - BUT THEY ARE JUST AS SIMPLE

 

As easy and quick as a rissole should be.

THESE ARE EVEN BETTER IF YOU CAN BE BOTHERED TO MINCE YOUR OWN MEAT. FOR CHICKEN USE 50/50 THIGH AND BREAST. FOR THE BEEF USE LEAN RUMP STEAK.

YOU CAN ALSO USE THE RECIPE FOR MEATBALLS (WITHOUT THE CURRY), AND SUBSTITUTE THE BASIL FOR OTHER HERBS SUCH AS ROSEMARY OR THYME.