SERVES 4, PREP TIME: 35 MINS, COOK TIME: 10MIN, DIFFICULTY: EASY

INGREDIENTS

• 650g beef mince
• 1 small brown onion, grated
• 2 garlic cloves, crushed
• 1 tsp celery salt
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 1/4 cups fresh breadcrumbs
• 1 egg, lightly beaten
• 2 tbsp extra virgin olive oil
• 4 slices crusty bread, to serve

Crunchy salsa

• 1 celery stalk
• 2 small vine-ripened tomatoes, seeded, finely chopped
• 1/4 small red onion, finely diced
• 2 tsp lime juice
• 1 tsp extra virgin olive oil
• 1 tsp Tabasco sauce (optional)

METHOD

Step 1. Place mince, brown onion, garlic, celery salt, tomato paste, Worcestershire sauce, breadcrumbs and egg in a bowl. Season with pepper. Mix well to combine. Shape mixture into 12 rissoles. Place on a tray. Cover. Refrigerate for 15 minutes.

Step 2. Meanwhile, make Crunchy Salsa Trim celery, reserving the small young leaves. Finely dice celery stalk. Place in a bowl with tomato, red onion, lime juice, oil, reserved celery leaves and Tabasco sauce (if using). Season.

Step 3.  Heat oil in a large frying pan over medium-high heat. Cook rissoles, in 2 batches, for 4 to 5 minutes each side or until browned and cooked through. Serve rissoles with crunchy salsa and crusty bread.