Beef rissoles

Ingredients

400 g lean beef mince

1 small chopped onion

1 cup grated Parmesan

2 slices thick white Italian-style bread (crusts removed)

0.33 cup milk

1 tbsp olive oil

tomato, cucumber and potato chips to serve

Place the beef mince, onion, Parmesan, parsley and a little salt and pepper in a large bowl. Tear the bread into small pieces, place in a bowl, and pour over the milk and olive oil. Set aside until bread absorbs most of the liquid. Mix with a fork.
Add the bread mix to the mince. Using your hand bring the mixture together and knead lightly until combined.
Shape mixture into about 20 small rissoles. Add enough oil to a medium-sized, heavy based frypan to come one-third of the way up the side of the pan. Heat the oil over a moderately-high heat.
Cook the rissoles in batches over a medium-high heat, until golden and cooked through. Drain on absorbent paper. Allow the oil to reheat between batches. Serve rissoles with tomato, cucumber and potato chips.

You can change the flavour of the rissoles very easily. Season the beef mince mixture with fresh or dried herbs, sea salt flakes and pepper, tomato sauce and a good splash of soy sauce or even grated lemon rind. Anything that is in the fridge or store cupboard could be a flavour contender.
Try this variation: Make the rissoles a little larger and when you shape them, add a little cube of mozzarella cheese inside. Roll the rissoles in flour and carefully brown in olive oil until golden brown and cooked through. Let guests know there is a hot filling inside. Serve with creamy potato and vegies on the side.