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Outback Rissoles with Outback BBQ Sauce and Fat Chips

Ingredients

  • 2 middle rashes bacon, with rind removed, chopped finely
  • 1 small brown onion finely diced
  • 1 clove garlic, crushed
  • 500g lean beef mince
  • 3 tablespoons Outback Spirit Outback BBQ Sauce
  • 1 cup breadcrumbs
  • 1 egg
  • 1/4 cup chopped fresh parsley
  • Outback Spirit Wild Herb Salt
  • 1/2 cup plain flour
  • Cooking Oil
  • 6 large potatoes, peeled

Preparation

  1. Heat a little oil in a frying pan and cook bacon, onion and garlic until onion softens.
  2. Remove from heat and combine all other ingredients apart from flour and potatoes with the bacon mixture, stirring well.
  3. Shape mixture into eight evenly sized rissoles.
  4. Season plain flour with some Outback Spirit Wild Herb Salt, and lightly coat each rissole.
  5. Heat oil in a clean frying pan and cook the rissoles on a medium heat until browned on both sides and cooked through. (approximately 5 minutes for each side or to your liking)
  6. Meanwhile, heat some additional oil to fry chips.

    Cut the potatoes into thick chips, and fry until golden brown. Season with Outback Spirit Wild Herb Salt.
  7. Serve Rissoles with Fat Chips and Outback Spirit Outback BBQ Sauce.