Rissoles with Curry Sauce

This was a staple dinner option for Katelyn when she was growing up. Juicy, plump beef rissoles served with a rich curry sauce, with some mashed potatoes and green beans on the side. You don’t need to make it with beef, you can swap the protein for chicken, lamb or turkey. I think these rissoles have plenty of flavour but the curry sauce just takes it to another level. If the kids don’t like the curry sauce, you can always add the classic tomato sauce on the side (I won’t be offended). 

The prep and cooking time will only take you 40 minutes and you can steam some veggies, prep a salad, or make some mashed potatoes at the same time.

Ingredient Notes

• Mince - I like to use 80/20 beef mince, so 80 meat 20% fat to ensure it’s nice and juicy once cooked. You can go for a leaner mince but it may not be as juicy. You can also use chicken, pork, lamb or turkey mince. 
• Breadcrumbs - You want to buy fine, dried breadcrumbs for this recipe as they will hydrate well in the milk and bind properly to the mince. 
• Peanut oil - for this recipe, I like to use a neutral flavoured oil so you get the full flavour of the beef in the rissoles. Neutral flavoured oils include peanut, canola or vegetable oil. If you would prefer olive oil, that’s fine - it will still taste good. 
• Maggi seasoning - this is to boost the depth of flavour and add extra salty and umami flavours. It is quite strong so you don’t need too much. If you don’t have it, you can swap out for light soy sauce instead, it won’t be the same but it will be close. 
• Carrot & Zucchini - Make sure you squeeze out as much liquid as possible before adding to the rissole mixture. You’ll get enough moisture from the mince, and any extra may cause the rissoles to break or start to steam in the pan so you’ll lose the colour and crust. 

Tools

Here’s some key equipment you’ll need for this cook.

• Standing grater - For the carrots, zucchini and onion. 
• Mixing bowls - You’ll need two large (for the grated veg and one for the rissole mixture) and one small mixing (for the breadcrumb mixture) bowl. 
• Trays - One to line your rissoles on before cooking and then another with a rack for one they’re cooked. 
• Small/medium saucepan - I use a small/medium stainless steel saucepan or saucier (around 20cm/ 7.8 inches), to cook the curry sauce in. 
• Large casserole dish - This is to cook your rissoles in. I’ve used a enamelled cast iron casserole dish but you can also use a large cast iron or carbon steel frying pan. 
• Chefs knife, chopping board, tongs, wooden spoon and whisk