Beef and Mushroom Rissoles

I always think of a true rissole as being oblong shaped and covered in crunchy breadcrumbs, but I call these rissoles because they can’t quite be classified as meatballs. For convenience they can be prepared in advance and kept warm in the oven for hours – perfect for fitting in with a hectic family’s comings and goings. Delicious served with peas, broccoli and new potatoes.