Serves 10 Prep Time: 10 minutes Total Time: 45 minutes
1-½ cup all-purpose flour
3 tablespoons cocoa powder
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
5 tablespoons vegetable oil
1 cup water
Preheat the oven to 180 degrees. Grease an 8-inch square or 9-inch round cake pan.
Add all the dry ingredients directly to the pan and mix.
Make 3 little holes – 2 small and 1 large – in the mixed dry ingredients. Pour the vinegar in one of the small holes, the vanilla in the other small hole, and the vegetable oil in the large depression. Pour water over all, and mix with a fork until smooth.
Bake on the middle rack of the oven for 35 minutes, until a toothpick comes out clean.
2. Combine mince, egg, garlic, breadcrumbs, basil, lemon rind, olives and parmesan in a bowl.
3. Place flour on a plate. Using the mixture, shape eight two centimeter-thick rissoles. Roll in flour to lightly coat. Place on a large plate. Cover. Refrigerate for 20 minutes.
4. Heat oil in a frying pan over medium heat. Cook rissoles, in batches, for one to two minutes or until browned. Transfer to a greased baking tray. Bake for eight to 10 minutes or until cooked through.