update: rissoles

Well, the rissole recipe was a resounding success.  When SO first tasted one, his eyes rolled back in his head with delight.  I asked him if they were as good as his stepmum’s, and he said, ‘Better!’  So, a score out of 10?  ‘10!’

I made some minor changes – I didn’t serve them on a roll, they were the meat item accompanied by steamed vegies.  I also didn’t include the tabasco sauce - I did a gravy to go over them, which was beautiful.  (My secret weapon is Gravox.  In this case, two tblspns of Brown Onion Gravox and two tblspns of Roast Meat Gravox, with a cup and a half of water, made in the same pan I cooked the rissoles in.  Yum.)  Also, I didn’t cook them in a frypan on the stove, I did them in my electric frypan (about half an hour on 4, turning once).  I have to say, for a first time with a new recipe, they were divine.

These are definitely worth trying.  The only downside is that they do take a while to actually get to cooking stage.  However I think this is outweighed by the fact that they’re easy, cheap, and taste fantastic.  Plus, I got past the yuck factor (raw mince! raw egg!) by using disposable plastic gloves.  That way I didn’t spend all last night picking bits of mince out from under my fingernails.  I mean I know that everybody needs a hobby, but that’s pushing it.

So folks, get to it.  Give it a go.  And here’s that link again, in case you missed it.  I thoroughly recommend it.