PORCUPINE RISSOLES

Subject: Re: PORCUPINE RISSOLES 27/12/10, 02:05 pm

Ah now that is a great idea.
Thank you.

Posts : 1131 Join date : 2010-12-06 Location : NSW

instead of tomato soup you can use 2 jars of sweet and sour sauce or in fact any of the jared sauces. it is really good in bolognaise sauce too

Subject: PORCUPINE RISSOLES 22/12/10, 04:33 pm

PORCUPINE RISSOLES

Serves 4

500g lean beef mince

1 small onion, finely chopped

½ cup uncooked rice

Salt pepper

420g can tomato soup

1cup water

Method:

Preheat oven to 180º C and grease a casserole dish with cooking spray.
Mix mince, onion, rice and seasonings. Form into balls (I make 16or 20) and place in casserole dish. Cover.
Mix together the soup and water, and pour over the rissoles. Place in oven, and cook for 1 hour, “rolling” the balls after half an hour.

Variations:

Sometimes I add some herbs and garlic to the rissoles.
I usually add and extra ½ cup of water as I like the extra sauce to use over veggies I serve with it.
Cook in a frypan, covered with foil for 45minutes.