Lynne Jones
This recipe was created by my aunty as a family favourite 50 years ago. I remember helping her with our evening meal on a wood stove, and she told me the secret ingredient was the packet of dry Chicken Noodle Soup. I have made my rissoles this way ever since.

Preparation time: 10 minutes
Number of rissoles: 12

500g lean minced beef or lamb
1x10g packet Chicken Noodle soup (1½ tbsp) (4 serves in box)
1 large onion
2-3 cloves grated garlic
1 egg (lightly beaten)
2 level tablespoons tomato sauce
1 level teaspoon salt
Coarsely ground black pepper
½ teaspoon dry oregano
1½ cups home-made breadcrumbs
Plain flour for dusting of rissoles

Place minced meat into a large bowl; add chicken noodle soup, finely chopped onion, grated garlic, egg, tomato sauce, salt and pepper, oregano and breadcrumbs.
Mix all ingredients together with a spatula or your wet hand. Form into 12 rissoles, and roll them into the plain flour. Flatten between your hands.
Cook over a medium heat in a pan of hot olive oil till light brown on both sides. Do not cook on a high heat because the rissoles need to cook through. Another method of cooking is, after light browning place in a preheated medium oven for 20 minutes. Can be served with brown gravy and steamed veggies.
This recipe is excellent for meat balls (16) to be served as ‘finger food’. No need to roll in flour.