Preparation Time 15 minutes
Cooking Time 8 minutes
500g Jack Purcell beef mince
½ cup dried breadcrumbs
2 tsp grated ginger
1 clove garlic, crushed
1 tbsp chopped chives
2 tbsp chopped coriander
1 small red chilli, finely chopped (optional)
fried beancurd puffs to serve (optional)
chilli sauce or sweet chilli sauce to serve
- Preheat oven to 180ºC. Combine the beef mince, breadcrumbs, ginger, garlic, chives, coriander and the chilli if using. Mix lightly, shape into small oval rissoles. Lightly brush or spray the rissoles with oil.
- Preheat a pan to moderately-high. Add the rissoles, lower the heat to moderate and cook for 2 minutes on each side to brown.
- Place the rissoles on an oven tray lined with baking paper. Cook the rissoles in the preheated oven for 5-10 minutes or until rissoles are cooked through. Serve in spilt beancurd puffs or with toothpicks. Chilli sauce or sweet chilli sauce is a good accompaniment. /li>