Adam Liaw’s Baltic rissoles

Name: Adam Liaw’s Baltic rissoles
Cook time: 1 h
Yield: 4
Cuisine: European
Ingredients: 2 tbsp vegetable oil; 2 rashers bacon, finely diced; 1 brown onion, finely diced; 500g mixed pork and beef mince; ¼ cup sourdough (or rye) breadcrumbs; 2 eggs; ¼ tsp nutmeg; 2 tbsp sour cream; salt and black pepper, to season

Adam Liaw

May 12, 2025

A crisp iceberg lettuce and dill salad is ideal with these Baltic rissoles.William Meppem

easyTime:30 mins - 1 hourServes:4

The addition of sour cream to these rissoles adds a little richness and a lovely hint of tartness.

Ingredients

2 tbsp vegetable oil
2 rashers bacon, finely diced
1 brown onion, finely diced
500g mixed pork and beef mince
¼ cup sourdough (or rye) breadcrumbs
2 eggs
¼ tsp nutmeg
2 tbsp sour cream
salt and black pepper, to season

ICEBERG AND DILL SALAD

½ iceberg lettuce, cut into 4cm pieces
½ small Lebanese cucumber, cut into half moons
½ bunch dill, finely chopped
¼ cup sour cream
¼ cup mayonnaise
juice of ½ lemon

Method

Step 1
For the rissoles, heat a large frying pan over medium heat, add half the oil and fry the bacon until lightly browned. Add the onion and continue to fry until the onion is softened. Transfer to a large bowl and combine with the mince, breadcrumbs, eggs, nutmeg and sour cream, then season well with salt and black pepper. Roll half a cup of the mixture into a round ball and repeat for the remaining mixture.
Step 2
Return the pan to a medium-low heat and add the remaining oil. Add a few rissoles to the pan and flatten them slightly. Fry the rissoles for about 4 minutes on each side until cooked through. Repeat for the remaining rissoles.
Step 3
While the rissoles are cooking, combine the ingredients for the salad, toss everything together, then season with salt and pepper. Serve the rissoles with the salad.

Adam’s tip: To store iceberg lettuce, I put it in a bowl of water in the fridge, which keeps it crisp for more than a week. Just dry a few leaves with a spinner or tea towel when you need them.

The best recipes from Australia's leading chefs straight to your inbox.