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Slow Cooker Curried rissole casserole Recipe
Rissoles:
500 gram mince
Half diced onion
Half diced tomato
1grated carrot
A bit grated cheese
1 clove garlic
Curry powder to taste
2 tablespoon bread crumbs
1 egg
Salt pepper
Method:
Mix together form into a 10 rissoles.
Sear rissoles (i do mine in the slow cooker)
Remove rissoles from slow cooker.
In a jug mix 2 good tablespoon of flour
Curry powder to taste
1 tablespoon vegeta
Salt pepper
Half teaspoon chili flakes
About 1 liter water
Add to slow cooker or pan you used to sear rissoles.
Add approx 500mls milk
Bring to boil to thicken.
Dice
1 large potato
1/2 onion
1 carrot
Chunk cabbage
1stick celery
2 rings dried pineapple
1 clove garlic
1 tablespoon sultanas
2. Directions:
Place everything in slow cooker.
Cook on low 6-8 hours depending on your slow cooker.
When cooked add 1 cup frozen peas.
Gently stir through and let sit about 10 mins for peas to warm through.
These measurements are approximate as i rarely measure anything.
You may need to adjust seasonings and liquid amounts to suit your likes.
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