Herb Rissoles With Tomato Sauce

Directions

1. Put the frying pan on a medium heat, add half the oil and the chopped onion. Fry for 2 mins until soft. Add the garlic, turn the heat down to low and continue to fry for a further 5 mins stirring occasionally. Turn off the heat and set aside.
2. Add the breadcrumbs, thyme leaves, rosemary leaves, parsley, cheddar cheese, the whole egg, the yolk of the egg, cream and the fried onions and garlic and combine well with your hands. Season with salt and pepper and mix once again.
3. Make the sauce
4. Take the small bowl add the tomatoes, garlic and the olive oil. Season with salt then mix thoroughly.
5. Place the frying pan on a low heat, add the remaining olive oil, the patties and fry for 5 mins. Turn over and fry for another 5 mins or until golden brown. When cooked place on a plate a plate lined with paper towel and drain for 1 min.
6. ake a good handful of the mixture and mould into a patty. Repeat until you have four then place them in the freezer for 15 minutes to chill.
7. Then fry until golden brown