Cooked rice, quinoa or a blend of rice and quinoa, to serve
1Heat 1 tablespoon oil in a large frying pan over high heat. Add mushrooms and cook, stirring occasionally, 5 minutes or until tender. Set aside to cool 20 minutes. Drain excess moisture from mushrooms and transfer to a food processor. Add mince, tomato paste, egg, breadcrumbs and parsley. Pulse until combined. Shape into small rissoles. Chill 30 minutes if time permits
2Preheat the oven to 200°C or 180°C fan forced. Heat 2 teaspoons oil in a frying pan over medium-high heat. Cook rissoles, in batches 4-5 minutes until evenly browned. Arrange rissoles on a baking tray. Bake for 10 minutes or until cooked through.
3Meanwhile, add tomatoes, sugar and vinegar to frying pan, bring to boil. Reduce heat and simmer until reduced and thick. Add rissoles and simmer for 5 minutes until warmed through. Season to taste. Serve with rice and quinoa.