First time I saw rissoles, I thought they were just burger patties. After all, they look like burger patties, just with bread crumbs sometimes. Then I found out that rissoles are prepared in different ways, depending on which country you adapted the recipe from. Rissole is not a familiar term in northern America apparently but better known as croquette, which is deep-fried food roll usually containing as main ingredients, mashed potatoes, ground (mince) meat, vegetables, cheese, just enough breadcrumbs, spices and herbs, eggs and milk. But really, so many combination of ingredients may be used. They are then shaped into a cylinder, crumbed then deep-fried. In some European countries, rissoles are croquettes wrapped in pastry then baked, not fried. I am Australian, in Australia, so I made rissoles the way we do it down under (and in New Zealand as well), made from minced meat without a pastry covering, but sometimes made with bread crumbs. Now these rissoles I made last night is a bit different, not crumbed but wrapped in bacon instead. And honestly, bacon, anything cooked with bacon is just tasty and yummy. The good flavour didn’t stop there as they were basted with barbecue sauce while baking them in the oven.
- 500g chicken mince
- 1 egg, lightly beaten
- 1 garlic clove, crushed
- 3/4 cup fresh breadcrumbs
- 2 tablespoons finely chopped fresh chives*
- 2 tablespoons finely chopped fresh basil leaves*
- 1/3 cup barbecue sauce
- 8 rashers middle bacon
- Olive oil cooking spray
*You can actually use any available herbs you have or herbs you like. Tarragon and thyme for example are great with chicken.
1. Combine mince, egg, garlic, breadcrumbs, chives, basil and half the barbecue sauce in a bowl. Shape into eight 2cm-thick rissoles. Remove ‘eye’ piece from each bacon rasher and wrap in plastic wrap. Freeze for later use.
2. Wrap 1 piece bacon around each rissole. Secure with a toothpick, if necessary.3. Preheat oven to 180°C/160°C fan-forced. Spray a large non-stick frying pan with oil. Heat over medium heat. Cook rissoles, in batches, for 1 to 2 minutes or until browned. Transfer to a baking tray. 4. Brush with barbecue sauce. Bake for 8 to 10 minutes or until cooked through, basting with remaining barbecue sauce halfway through cooking.This is one really tasty dish you would want to serve with a simple leafy salad with simple dressing. In season now here down under are a variety of small tomatoes. Very crunchy and juicy they literally bursts in your mouth when you bite them. They come in packs called “Medley Mix”, a medley of Kumato, Kentaro Pink, Summersun Yellow, Juanita Red Cherry, Grape Kumato, Tigerella, Mona Lisa, Zebrino, Pink Grape and Orenji. Honestly, how festive can those names be?!!Serve the rissoles with these tomatoes (or cherry or grape tomatoes) and rocket and spinach leaf mix and you are in for a very delightful meal.Recipe adapted from Taste.com.au