Ingredients
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650g beef mince
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1 small brown onion, grated
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2 garlic cloves, crushed
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1 teaspoon celery salt
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1 tablespoon tomato paste
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1 tablespoon Worcestershire sauce
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1 1/4 cups fresh breadcrumbs
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1 egg, lightly beaten
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2 tablespoons extra virgin olive oil
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4 slices crusty bread, to serve
Crunchy salsa
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1 celery stalk
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2 small vine-ripened tomatoes, seeded, finely chopped
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1/4 small red onion, finely diced
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2 teaspoons lime juice
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1 teaspoon extra virgin olive oil
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1 teaspoon Tabasco sauce (optional)
Method
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1Place mince, brown onion, garlic, celery salt, tomato paste, Worcestershire sauce, breadcrumbs and egg in a bowl. Season with pepper. Mix well to combine. Shape mixture into 12 rissoles. Place on a tray. Cover. Refrigerate for 15 minutes.
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2Meanwhile, make Crunchy Salsa Trim celery, reserving the small young leaves. Finely dice celery stalk. Place in a bowl with tomato, red onion, lime juice, oil, reserved celery leaves and Tabasco sauce (if using). Season.
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3Heat oil in a large frying pan over medium-high heat. Cook rissoles, in 2 batches, for 4 to 5 minutes each side or until browned and cooked through. Serve rissoles with crunchy salsa and crusty bread.
Source: taste.com.au
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