1 pound ground beef
2 cloves garlic, crushed
1 small onion, finely chopped
¼ cup finely chopped parsley
2 teaspoon dried oregano or mixed herbs
2 tablespoons tomato sauce
2 tablespoons water
tomatoes, red onion and cucumber to serve
Place the beef and the remaining ingredients in a bowl. Season with salt and pepper. Mix lightly to combine.
Take 3 tablespoonsof the beef mixture and shape it into a rissole. Repeat with remaining mixture to make 8-10 rissoles. Lightly brush or spray the rissoles with oil.
Preheat a large non-stick pan to moderately-hot. Add the rissoles, lower the heat to moderate and cook 4-5 minutes each side, or until cooked through. Turn them once only. Serve with a salad of tomatoes, red onion and cucumber.
Try this variation: when you shape the rissoles, add a little cube of cheddar or mozzarella cheese inside. Roll the rissoles in flour and carefully brown in olive oil until golden brown and cooked through. Let guests know there is a hot filling inside.
Rissoles, burgers and meatballs should always be thoroughly cooked. They should not be served rare or pink. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.
You can make up the rissoles and freeze for up to one month. Layer them between a sheet of baking paper and store in a shallow, rigid container. Defrost overnight in the fridge. Pat rissoles lightly with paper towel, then brush or spray them with a little oil and cook as directed.
Freeze ground beef you don’t intend to use. Uncooked ground beef can be frozen for 2-3 months. Rather than freezing loose beef in roundish shape as bought from the butcher, lay it out flat to freeze. This is important as it allows the meat to freeze evenly and to thaw evenly. Cooked ground meat dishes also can be frozen for later use.
Thaw frozen ground beef (and any meat) in the fridge, on the lowest shelf below and or away from any ready to eat food. And thaw in the microwave only if using it immediately thereafter.