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Place meat in saucepan, add plain flour, water, sauce, herbs, onion and garlic. Cook, stirring, over low heat until meat changes colour. Remove from stove and stir in cooked rice. Cool. Spread onto shallow dish and chill till firm.
Take chilled mixture by tablespoonful and mould into round shapes. Dust rissoles lightly with seasoned flour, dip in beaten egg and then coat well with breadcrumbs. Fry until richly browned.
Serve hot with rich brown gravy, vegetables and pineapple slices which have been drained and lightly grilled.
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