Name: Bacon wrapped rissoles with chilli jam
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 patties
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

Bacon-wrapped rissoles, you don’t have to ask us twice to try this recipe.

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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

In a large bowl, combine all ingredients except bacon. Mix well and season. Shape ½ – cup portions into 8 patties.

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.

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.

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.

best rissoles — *(Credit: Luisa Dawai/@aremediasyndication.com.au)*

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