Smothered Rissoles

By RecipeTin Eats · 45 min

Ingredients

Instructions

1. Grate the onion into a large bowl, add the panko and toss so it soaks up the onion juices. Add the remaining rissole ingredients and mix well by hand.
2. Divide into 12 patties (1/4 cup each) and press a slight indent into one side of each to stop them doming.
3. Heat 1 tablespoon of the oil in a large non-stick pan (30cm/12") over medium-high heat. Cook half the rissoles 1 1/2 minutes per side, until lightly browned but still raw inside. Transfer to a plate. Add the remaining oil and repeat with the rest.
4. Pour off excess oil and wipe the pan with paper towels to remove most of the black bits.
5. Melt the butter in the pan over the same heat, cook the sliced onion for 1 minute, then add the mushrooms and cook 3-4 minutes until they release water, soften and lightly brown. Add the garlic for the last 30 seconds.
6. Reduce heat to medium, sprinkle in the flour and stir for 1 minute until it forms a dry paste.
7. While stirring, add half the stock and keep mixing until the paste dissolves, thickens and is lump-free (about 30 seconds).
8. Add the remaining stock, Worcestershire sauce, salt and pepper. Stir and raise heat to medium-high. When it starts to simmer, gently add the rissoles along with any juices from the plate.
9. Simmer 4-5 minutes until the liquid thickens into a thin gravy; it should look thinner than you want as it will thicken further when served.
10. Serve the rissoles over mashed potato with plenty of gravy.

Summarized from RecipeTin Eats's video. Watch it for the details.

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