Ted-style "Corn" Chips (Meaty!)

NAME: _Mex Flavours Thin Rissoles

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INGREDIENTS/UTENSILS:

Rissoles

250g not too lean minced beef

1/2cup quick oats flakes

2 eggs

2 tbsp mayonnaise

2-3 tbsp dried crumbled onions

1 tsp salt

1 tsp raw sugar

1-2 tsp garlic powder

1 tsp smoked paprika

"Breading"

2cups fine ground polenta

Olive oil for frying.

Sauce

Jar of salsa (I got mine at a "good. different" supermarket chain.)

splash of olive oil 

pinch of ground cayenne, cumin, coriander

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METHOD:

In a suitable mixing bowl, add the beef, oatflakes, break in the eggs, add the rest of the "Rissoles" ingredients and mix well. I suggest spoon mixing for a few minutes, letting it sit for a few, mixing again. You're aiming for a slightly thicker consistency than sugar cookie dough. 

Keep it cool (maybe in the fridge) until ready to make. (You could make this a day ahead.)

When ready, put about two cups of fine polenta  in a deep plate, take rissole mixture and form into balls about 3cm diameter, then roll them in the polenta and flatten them into thin disks. Pat more polenta onto both sides, shake off, then in batches fry crispy on both sides in olive oil and set aside. 

Make sauce by simmering salsa, olive oil, and spices in small saucepan, drizzle over rissoles and toss to coat. 

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SERVING:

Serve with rice and a few sides. (See later recipes, I'll add recipes for some reasonable side dishes.) 
Serves 2 - 4 depending on other dishes / side dishes.

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NOTES:

As noted in Method, the rissole mix can be made up to a day ahead of time if covered and refrigerated.

Refried beans, spicy green beans, and spicy fried cabbage are all good matches to these. You don't need to coat them in the salsa but damn - it makes them sing.  I suspect they'd also go well with my Green Tomato Chutney.

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ENJOY!

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