Rissoles were the first food stop in Australia. They sounded good and fairly easy to make.
I browsed through several recipes and found some themes in common variations: some included zucchini and carrots, which, it seemed, are also a common side dish, and some had Worcestershire sauce and/or barbecue sauce. I decided to prepare the rissoles with the carrots and zucchini as a stir-fried side dish.
As I was preparing the meat and bread crumb mixture, I thought back to stories I had heard about my great-grandmother making her homemade hamburgers with breadcrumbs, eggs, pepper, and chopped onions. I never thought I’d be making something so similar, and it felt good, like I was doing something worthwhile. The mixture also smelled really incredible.
In the end, I overcooked the meat a little, so it was just alright. Mixing the barbecue sauce and Worcestershire sauce together made a really nice dipping sauce for the rissoles, though, and the side dish of carrots and zucchini came out well. Maybe next time it will come out even better.