This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a medium frying pan, melt butter on medium. Sauté leek, celery, garlic and thyme for 3-4 minutes until tender. Remove from heat and cool.
2.In a bowl, combine mince, ¾ cup breadcrumbs, egg and leek mixture. Season.
3.Line a large oven tray with baking paper. Using ¼ cupfuls of mixture, shape into 16 x 1cm-thick oval shapes. Top half with ham and sprinkle with cheese. Press remaining ovals on top and press edges together to seal. Chill for 15 minutes.
4.Dust rissoles in flour, shaking off excess. Dip into extra whisked egg, then press on remaining breadcrumbs. Place on a tray. Chill, covered, for 20 minutes.
5.Preheat oven to moderate, 180°C. Line an oven tray with baking paper.
6.In a frying pan, heat oil on high. Fry rissoles in 2 batches for 4-5 minutes each side. Transfer to tray. Bake for 10 minutes until cooked.
7.Serve rissoles with mash, tomatoes and broccolini.
Note
- Drizzle halved tomatoes with oil and season, then roast with rissoles.