Preparation: 15 minutes | Cooking: 14 minutes | Serves: 4
These beef rissoles are sure to be devoured by kids and adults alike – just make sure to warn people of the molten cheese centre so they don’t burn themselves! You can serve these rissoles mid-week with your favourite sides or as appetisers for a party. Thanks to Beef and Lamb for this recipe!
- 400g lean beef mince
- 3 cloves garlic, crushed
- 2 slices thick white Italian-style bread, crusts removed
- ⅓ cup milk
- 1 tbsp extra virgin olive oil
- Finely grated rind and juice of a lemon
- 1 cup grated Parmesan cheese
- Chopped fresh basil
- Small knob of mozzarella cheese (about 300g)
- ½ cup plain flour
- Olive oil for frying
- Creamy mashed potato and green beans to serve
- Put beef mince, garlic, and a little salt and pepper in a large bowl. Tear bread into small pieces, put in a small bowl, and pour over the milk and olive oil. Set aside it for a few minutes or until bread absorbs most of the liquid. Mix with a fork. Add the bread mixture, lemon rind and juice, Parmesan, chopped basil, to the beef, using your hand bring the mixture together and knead until combined.
- Cut the mozzarella into small cubes. Shape spoonfuls of mince mixture into medium-sized rissoles and add a little cube of mozzarella inside. Roll the meatballs in flour.
- Add enough oil to a medium-sized, heavy-based frypan to come one-third of the way up the side of the pan. Heat the oil over a moderately high heat.
- Cook the rissoles in batches over a medium-high heat, until golden and cooked through. Drain on absorbent paper. Allow the oil to reheat between batches.
- Serve with creamy mashed potato and green beans (or your favourite sides).