Rate this recipe!
| Servings |
people
|
Ingredients
- 6 rashers bacon
Rissoles
- 500 g beef mince
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp smoked paprika
- 1 tsp sweet paprika
Glaze
- 350 ml passata (tomato puree NOT tomato paste)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 Tbsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp smoked paprika
- 1 Tbsp sweet paprika
- 1 Tbsp Honey
- 1 pinch sea salt
- 1 pinch pepper
Ingredients
Rissoles
Glaze
|
Rate this recipe!
|
Instructions
Glaze
- Whisk all ingredients together until smooth.
Rissoles
- Combine all ingredients and shape into rissoles.
- Make an indentation with your finger in the centre of each rissole. (This keeps them flat as they cook and prevents them puffing up in the middle and turning them into a ball shape)
- Wrap a slice of bacon around each rissole.
- Cook the rissoles for 20 minutes over a low heat, preferably on a bbq.
- Every 5 minutes while cooking, baste the rissoles with the glaze and turn them.