Name: Baked italian rissoles
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 750 gram lamb mince; 3/4 cup packaged dried breadcrumbs; 1/3 cup finely chopped basil leaves; 1/2 cup freshly grated parmesan; 2 teaspoon finely grated lemon zest; 1 tablespoon lemon juice; 1 egg, lightly beaten; 1/4 cup plain flour; cooking oil spray; 750 millilitre jar passata; 1 cup grated mozzarella cheese; mixed salad, to serve

Ingredients

750 gram lamb mince

3/4 cup packaged dried breadcrumbs

1/3 cup finely chopped basil leaves

1/2 cup freshly grated parmesan

2 teaspoon finely grated lemon zest

1 tablespoon lemon juice

1 egg, lightly beaten

1/4 cup plain flour

cooking oil spray

750 millilitre jar passata

1 cup grated mozzarella cheese

mixed salad, to serve

Method

1.Preheat oven to 180°C/160°C fan-forced. Grease a shallow, round 1.75-litre (7-cup) ovenproof dish. In a medium bowl, combine mince, breadcrumbs, basil, parmesan, zest, juice and egg. Shape mixture into 8 rissoles. Coat lightly with flour.

2.Heat a large frying pan over moderate heat; spray rissoles with oil. Cook rissoles, in batches, 1-2 minutes each side or until seared. Transfer rissoles to prepared dish. Pour passata over rissoles. Top with mozzarella.

3.Bake 20-25 minutes or until rissoles are cooked and cheese is melted and bubbly. Serve with salad.

Use 3 teaspoons dried basil leaves instead of fresh.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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