500g regular minced (ground) beef
1 onion, grated
1 tsp freshly minced garlic
1 egg
60g (1 cup) breadcrumbs or cornflake crumbs
1 tbsp ketchup
½ tsp freshly cracked black pepper
1 tsp sea salt flakes
3 tbsp lite olive oil, for frying
Add the minced beef, onion, minced garlic, egg, breadcrumbs, ketchup, pepper and salt to a large mixing bowl. Use your hands to combine and roll the mixture into portions the size of golf balls. Flatten using the palm of your hand to form the rissoles.
Heat the olive oil in a large, heavy-based frying pan over medium–low heat. Cook the rissoles for 8–10 minutes until browned and cooked through, turning once halfway through. Cook in batches if you need to, so that the pan isn’t crowded – this will prevent the rissoles steaming in the pan and will ensure a golden crust. Set the rissoles aside on a plate.
