||Rissoles, burgers and meatballs should always be thoroughly cooked. They should not be served rare or pink. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.
||Freezer standby…rissoles to the ready Freeze uncooked rissoles in a shallow, rigid container. Defrost overnight in the fridge. Pat rissoles lightly with paper towel brush or spray them with a little oil and cook as directed.
||Buying and storing mince
Refer to use-by-dates on packaged mince and use well within that time. Loose mince purchased from the butcher is best used within 1 to 2 days of buying it.
||Mince can be frozen for 2-3 months
Lay it out flat to freeze, it will then defrost evenly and quickly.
||Thaw it on the lowest shelf in the fridge, below and or away from any ready to eat food. If you thaw mince in the microwave it must be cooked right away.