Cheesy stuffed crumbed rissoles

 Got mince and get sick of spag bol?? 

This is a cheesy stuffed crumbed rissole 

Why not try this out?!

Oh how I love things that are crumbed and things that are stuffed! 

I asked what it should be called and the answer I received was a stuffed crumbed meat slab...i'm thinking...no, meat slab does not sound very enticing!

I took a few pics so you can see what i'm trying to describe!

I used 600g beef mince, add salt and pepper, knead for a minute until sticky.

What I did here was make 2 bigger ones (125g mince) for the adults and then divided the remaining mince to make 4 smaller ones.

Take a ball of mince and flatten out to a rectangle shape, place a couple of bits of cheese on 1 half and then fold over to enclose the cheese. Seal up the edge and form a rectangle shape.

You can pan fry this as is, or take it to another level by crumbing it, yum yum! 

To do this just roll in some cornflour, then dip in beaten egg (just 1) and whatever crumbs you normally use for crumbing. Leave in the fridge until you need them. Then just cook in some oil on a low to medium heat. Not too high or you will burn the outside and the middle will be raw!

I had this with tabouli, salad and grilled broccolini 

Mess!!!!!

Panko and sesame crumbed fish with basil, parsley and lime salsa verde

- Salsa Verde is a beautiful, tangy, tasty sauce and a great way to use up your basil and parsley!

500-600g fish- I have use snapper, slice into large slices

You need 2 plates and 1 bowl plus another plate to put your fish on when crumbed

On one plate put about ¼ cup of corn flour and season it with salt and pepper

In the bowl put in 1 beaten egg

On the other plate put about ½ cup or so of panko crumbs and 2 tsp each of white and black sesame seeds, you could leave the sesame out if you wanted. You can use gluten free crumbs as well.

Dredge your fish in the flour, shake off the excess, then put in the egg and then the crumbs. Continue until all the fish is used and place on a plate and put into the fridge until needed.

In a large pan cover the bottom of the pan with oil, heat up and then when hot cook your fish until golden brown on each side. The thinner the fish the shorter the cooking time. Cook on a medium heat you don’t want the outside burnt and fish raw!

Serve up with basil, parsley and lime salsa Verde and vegetables. I used steamed carrots, beans and asparagus.

Basil, parsley and lime salsa verde

Ingredients

½ cup extra-virgin olive oil

Juice and zest from 2 limes (you could use 1 big lemon instead)

1 cup lightly packed basil leaves, roughly chopped

1 cup lightly packed flat-leaf parsley leaves

2 tablespoons capers

2 anchovy fillets

2 garlic cloves, finely chopped

Salt

Method

You can either chop everything by hand and then mix the oil and juice through, or you can use a food processors and blitz together. Store the rest in the fridge. You can use this as a salad dressing, mix through some cannellini beans and salad, serve with grilled chicken or fish.