- 3 tbs olive oil
- 400g button or cup mushrooms, diced
- 500g pork and veal mince
- 2 tbs tomato paste
- 1 egg
- 1 cup fresh breadcrumbs
- 1/3 cup flat leaf parsley, chopped
- 2 x 400g cans cherry tomatoes
- 1 tsp brown sugar
- 2 tsp red wine vinegar
- Cooked rice, quinoa or a blend of rice and quinoa, to serve
| - Heat 1 tablespoon oil in a large frying pan over high heat. Add mushrooms and cook, stirring occasionally, 5 minutes or until tender. Set aside to cool 20 minutes
- Drain excess moisture from mushrooms and transfer to a food processor. Add mince, tomato paste, egg, breadcrumbs and parsley
- Pulse until combined. Shape into small rissoles. Chill 30 minutes if time permits
- Preheat the oven to 200°C or 180°C fan forced. Heat 2 teaspoons oil in a frying pan over medium-high heat
- Cook rissoles, in batches 4-5 minutes until evenly browned. Arrange rissoles on a baking tray. Bake for 10 minutes or until cooked through
- Meanwhile, add tomatoes, sugar and vinegar to frying pan, bring to boil. Reduce heat and simmer until reduced and thick
- Add rissoles and simmer for 5 minutes until warmed through. Season to taste. Serve with rice and quinoa
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