I've been getting into making rissoles lately.

They keep crumbling in the pan though.

What's the secret to stopping them from breaking up?

More egg?  Less egg?

More breadcrumbs?

Less onion?

Put the mixture in the fridge overnight?

What's the secret?



*NOT my rissoles.

Oh make sure onion is finely grated so it binds better.
If everything is too course in mixture, it tends to break up.

Sophia wrote on Apr 1^st, 2026 at 6:30pm:


Yeah, that could be the problem I think.

I need to grate the onion instead of chopping.

I only use my gut-science when cooking 

It’s all test kitchen stuff.
Experimental,
Like what I’m doing with 10 kgs of organic quince!
I’ve looked up so many recipes and methods, followed some to a tee, and it didn’t work out.
Some recipes seem to be missing critical procedures.
Trust me … it’s Quincy’s kitchen here!
So many variants of jam, paste and gel.

I wanted to know a minestrone recipe my mother in law made. At that time of youth, I never paid much attention. She passed away age 57 so I never found out her recipe.
I asked an elder cousin in law in her early 80s and she said she made up her own recipes.

It’s a thing I have in my head now, I want to go to northern Italy to scour the foodie trail and find out.

I recalled my mum would make the hamburgers…she added all those ingredients you mentioned, but she minced her own meat in the meat grinder.
It was finer and the hamburgers were very lean and held together tightly.
I forgot what meat she bought to do them…maybe we can experiment and report here?
I know she liked topside, silverside and rump.
Then she makes them into a ball. I think I recall she put meatballs between baking paper to flatten it out evenly with rolling pin so there’s no thin edges over cooked.
The hamburger storer Tupperware I can’t find since my new kitchen 7 years would hold burgers neatly and evenly … I reckon an egg ring could do same.
I have an electric tomato passatta machine that has the meat grinder.
I’ve yet to use it.
We are not big meat eaters and I think too much meat eating isn’t good for us.

Look forward to your kitchen success with the rissoles! 

Here’s a pic of just one part of a procedure with stewed quince and muslin cloth to get juice for gel …
The amount of pots and pans I use is ridiculous!
Now there’s another subject…types of cooking utensils….but save that for another day…

Jasin wrote Yesterday at 2:16pm:


Trial and error chef is moiye 

I made membrillo (Quince paste) and it’s set beautifully, it will keep in airtight container in fridge and half of it I’ve frozen as it will last years apparently.

Cut it in little square pieces accompanied on the cheese board with crackers.
Here’s a pic, from fruit to paste.

First it was blackberries galore (was a bumper crop this year!) and I made blackberry juice, blackberry jam, blackberry cakes, and froze bunches of blackberries for adding in smoothies in winter.
Now it’s quince everything! 
Next has to be chillies!
Oh and finally, mandarins are in fruit stalls!
I felt like making a gf mandarin cake with almond flour for months!
Now I can for Easter! Yay