Ingredients
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1 egg
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70g (3/4 cup) dried breadcrumbs
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75g (1/2 cup) plain flour
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500g lean beef mince
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100g (1 cup) coarsely grated mozzarella
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1 carrot, coarsely grated
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1 small brown onion, coarsely grated
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2 tablespoons tomato sauce
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125ml (1/2 cup) olive oil
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Tomato sauce, extra, to serve
Method
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1Use a fork to whisk the egg in a shallow bowl. Place the breadcrumbs and 40g (1/4 cup) of the flour on 2 separate plates.
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2Place mince, mozzarella, carrot, onion, tomato sauce and remaining flour in a bowl. Use clean hands to mix until well combined. Divide into 8 portions. On a clean work surface, roll each portion into an 8cm-long sausage.
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3Roll the sausages, 1 at a time, in the flour to coat and shake off excess. Dip into the egg, then in the breadcrumbs, pressing firmly to coat. Place on a large plate. Insert a wooden iceblock stick into each sausage. Cover. Place in the fridge for 30 minutes to chill.
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4Preheat oven to 200C. Heat the oil in a large frying pan over medium heat. Cook half the pops, turning, for 2-3 minutes or until golden. Transfer to a tray lined with baking paper. Repeat with the remaining pops. Bake pops for 10 minutes or until cooked through. Transfer to a plate lined with paper towel. Serve with extra tomato sauce.
Source: taste.com.au
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