Yesterday I made a big batch of rissoles to keep in the freezer because I get so annoyed when mum comes home with ugly, preservative-, additive-filled balls of 'meat' which she thinks are great. Nuh uh. She said that it all comes down to convenience so I decided to come up with a basic recipe for rissoles I can make to put in the freezer. I'd prefer to spend 15 minutes making these over spending a much longer time worrying about what is in those globs of intestinal destruction.
I didn't take any photos of the rissoles because, to be honest, squished raw meat is not pretty. Especially with my uber cool camera of an iphone. And also, when I finished shaping them they went straight in the freezer so it's not like I cooked them straight away.
But I did have a try of them today. And they need a little bit of a touch up, shall we say? I've added changes that I would personally add but feel free to make them however you want!
Healthy Oniony Rissoles
Makes 28 medium sized rissoles
1kg chicken mince
1/3 cup flaxseed meal
1 egg
2 stalks celery
2 cloves garlic, finely chopped
5 medium sized mushrooms
1 large Spanish onion
2 tbsp olive oil
salt and pepper
Chop up the celery and mushrooms up into tiny little bits. I put it all in a blender, which I think would be a lot easier than doing it by hand.
Slice the onion into little chunks, not as small as the celery and mushrooms but small enough to fit into a little rissole.
Put the oil in a medium pan and once the pan is hot, fry the onions and garlic.
When the onions are half cooked, add the mushroom mixture and stir it around until the mushies are all cooked through. Let cool (or not, if you're impatient.)
In a largeish bowl, mash together the chicken, flaxseed meal, egg and salt and pepper with your hands until combined.
Add the onion mix to the chicken and mush it all together with your hands.
Shape the meat into balls as big as the dent in your palm and place on a prelined baking tray.
Bake in a preheated oven at 180 degrees for 20 minutes or until it's cooked inside.
