Ingredients
750g pork and veal mince
¾ cup fresh breadcrumbs
1 onion, grated
1 carrot, grated
½ cup grated tasty cheese
¼ cup chopped parsley
1 egg
2 garlic cloves, crushed
8 rashers streaky bacon, halved lengthways
Mashed potatoes, steamed broccolini, to serve
Chilli jam
1 red capsicum, seeded, chopped
1 red onion, chopped
5 long red chillies, chopped
2 garlic cloves, chopped
2 tsp chopped ginger
400g can cherry tomatoes
¼ cup caster sugar
¼ cup red-wine vinegar
Method
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In a large bowl, combine all ingredients except bacon. Mix well and season. Shape ½ - cup portions into 8 patties.
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Wrap each patty with 2 slices of bacon, crossing at the centre. Secure with toothpicks. Place seam-side down on a lined oven tray. Cover and chill.
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CHILLI JAM: Meanwhile, in a food processor, combine capsicum, onion, chilli, garlic and ginger. Pulse until finely chopped. Scrape into a medium, heavy-based saucepan. Add tomatoes, sugar and vinegar. Bring to boil on high. Reduce heat to low and simmer 10-15 minutes, stirring occasionally until thick.
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Preheat oven to moderate, 180° C. Heat a large, non-stick frying pan on medium and brush with oil. Cook rissoles 2 minutes, each side until evenly browned. Transfer to tray. Bake 5-10 minutes until completely cooked through. Serve with mash and broccolini.
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