A traditional Australian dish, this is a small patty topped with breadcrumbs, usually baked or deep fried. Australian rissole became popular in the early 20th century during the two world wars, following the Australian government's meat rationing. Butchers and housewives made patties from scraps of meat and then added breadcrumbs, flour, eggs, and vegetables and herbs to improve the taste. Depending on the recipe, rissole may also include shredded vegetables. Many Australians have their own family recipe which may also include onions, chopped herbs and vegetables, sauces, salt and spices. Rissol is usually made from beef, chicken or lamb. You can also find rissole made from ingredients such as tuna or pumpkin.
Ingredients: veal, medium sized onion, breadcrumbs, dried herbs, chopped fresh parsley, egg, flour
Cooking method:
Prepare all the necessary ingredients. Grind the meat into minced meat, finely chop the onion. Mix all ingredients together except flour.
Form balls and stretch a little, you should get cutlets of a slightly oblong shape. Rissol should be about 5 cm in diameter if served as a main course, and slightly smaller if prepared as appetizers.
Gently roll in flour until the rissole is completely covered.
Fry the rissol for about 8-10 minutes on each side. Serve hot with ketchup or other sauce.