‘What do you call these, love?’: Alice Zaslavsky’s chicken and cauliflower rissoles

Riffing on her mother’s recipe for kotletki, the cookbook author adds panko crumbs and finely chopped veg for fluffy, crunchy pattiesGet our weekend culture and lifestyle emailAt some point in the culinary discourse, rissoles got lumped in with meatloaf, Viennetta and devils on horseback as “daggy foods”, relegated to the sepia-toned pages of op-shop cookbooks. But everything old is new again, and if you’re looking for a juicy little morsel that can be loaded up with veg and won’t break the bank, it’s time to make like The Castle’s Darryl “What do you call these, love?” Kerrigan and get around the rissole.Considering the cost-effectiveness of minced meat, it’s not hard to see why you’ll find variations of shaped, grilled patties around the world, from Middle Eastern kofte to Japanese hambagu to Italian polpette. (The Australian rissole, by the way, derives its name from the French dish.)