Are friends visiting this weekend to see the big game? On weekends, fried dishes are always acceptable alongside other munchies like chips and beverages. How about some beef and mushroom rissoles if you don’t want to cook wings or just want something different. They are meaty meatballs that have been shallow-fried and have a crunchy crust on the outside. They go best with lots of laughter and a delicious dip.
Beef and mushroom rissoles tips
Make sure to taste your seasoning because the meatballs receive flavour and seasoning from the mushroom soup. In order to determine this, pan-fry a little portion of the mixture and taste it. The light exterior crust provides a wonderful complement to the middle’s meatiness. Serve with a variety of dips, such as hot sauce, tzatziki, spicy mayonnaise, or mayonnaise. The size of the rissoles you make will depend on the occasion and your preferences.
Are you searching for weekend treats that everyone will enjoy? The ideal game day munchies are our fried beef and mushroom rissoles. Serve while warm.
Beef and mushroom rissoles recipe
Course: Snack
Cuisine: Global
Difficulty: Easy
Servings: 10 servings
Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Ingredients
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500 g lean beef mince
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1 large onion, peeled and chopped
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300 g tinned cream of mushroom soup
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175 g white breadcrumbs
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50 g flour
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2 tbsp parsley, chopped
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1 large egg
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salt and black pepper
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vegetable oil for frying
Method
- Mix together onion, beef, soup, parsley, egg, salt, pepper and breadcrumbs until well-mixed.
- Divide the mixture into 10-20 equal portions. Form balls/corks and roll and coat in flour. (dust off excess)
- Pour vegetable oil into deep pan or pot for frying. About 1.5cm deep for shallow frying.
- Fry the rissoles in hot oil until golden brown, turning constantly until done. About 15 minutes.
- Drain the rissoles on kitchen paper towels.
- Serve while hot.