Full of flavour, goodness and never dry
If you have a paddle mix master, chuck all the rissole stuff in there for a few minutes until nicely combined. If not, no stress, get stuck up it with your hands. Roll into balls (for my sunbeam pie maker dividing into 8 big ones works well), Now depending on how you cook them, either chuck them in a medium/hot frying pan with a lid on or in a pm with the lid down for 10ish min or until they've had a chance to steam and cook through a bit. Take lid off or open pm and cook until the liquid has evaporated and bottom is nicely browned. While that's all happening, mix up your glaze. Just before you flip them, pour over glaze, making sure they are nicely coated. Flip and cook until glaze has thickened and stuck on and the second side has browned.
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