During Parch we often make meals which have 4 serves. Sometimes we might freeze two of the portions, but most of the time we refrigerate them and have the same meal type two days in a row.
Here is our recipe for rissoles (adapted from the traditional). It makes 4 serves.
Mix 600 grams of premium, low fat content beef mince with one egg, one half teaspoon of dried parsley flakes, one teaspoon of finely chopped fresh sage (or dried if fresh not available), one half a finely chopped peeled apple with skin removed, and a quarter of a finely chopped onion.
Place some plain flour on a clean dry bench and roll balls of the rissole mixture in it. Pat them down so they are about an inch high. Lightly grease a skillet frying pan with butter and cook the rissoles for a good twenty minutes, turning them frequently.
A variation to this is called “Porcupines”. It is traditional, taught to me by my auntie Mary. Roll beef rissole balls in raw rice instead of plain flour and cook them in a can of tomato soup, (with a small amount of added water or milk so they are just covered), in a covered casserole dish in the oven at 180 degrees Celsius for approximately 40 minutes.
Enjoy!