Smoky Rissoles
2 kg grass fed mince, beef or pork
250gm free range bacon, dicedÂ
1 lg onion, diced
2 zucchini grated
1-2 carrots gratted
4 eggs whisked
2 heaped tblsp smoked paprika
1 tblsp mixed herbs
1 tsp turmeric
4-5 spring onions, finely sliced
1/4 cup finely chopped garlic chives
Add all the ingredients into a large mixing bowl. Using your hands, mix well.
Roll 1/4 cup of mixture into rissoles, flatted.
Repeat with remaining mixture.
Allow the rissoles to rest in the fridge for 1-2 hour.
Cook in a med hot frypan, in batches. Keep warm in the oven until remainder are cooked.
I pack rissoles into packs of 4 and freeze.
I use these rissoles for breakfast, we call them sausage and egg wraps, lunchbox, snack and a really quick and easy dinner.
