Best 18 Rissoles Recipes

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Rissoles are a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. They are a great way to use up leftover ingredients, and they can be tailored to your own taste preferences. This article provides three different recipes for rissoles, each with its own unique flavor profile. The first recipe is for traditional beef rissoles, which are made with ground beef, breadcrumbs, and eggs. The second recipe is for chicken and vegetable rissoles, which are a healthier alternative to the beef rissoles. The third recipe is for sweet potato and black bean rissoles, which are a vegan and gluten-free option. All three recipes are easy to follow and can be made in under an hour. Whether you are looking for a classic comfort food or a healthier option, you are sure to find a rissole recipe in this article that you will enjoy.

Let's cook with our recipes!

RISSOLES



Rissoles image

This is an old classic Aussie meal. When I was growing up, we always had Rissoles and onion gravy at last once a week. Give it a try and let me if you like this old favourite. Cook time does not allow for cooking the gravy or the vegetables.

Provided by Chrissyo

Categories     Meat

Time 35m

Yield 4-6 Rissoles

Number Of Ingredients 12

2 lbs mincemeat (ground beef)
2 eggs
1 medium onion (chopped finely)
1 cup breadcrumbs (you may need more)
1/3 cup tomato sauce (ketchup)
1 tablespoon Worcestershire sauce
1 tablespoon finely chopped garlic
1 tablespoon dried herbs (or fresh mixed herbs such as sage, parsley, thyme or what ever you have in the garden)
salt & freshly ground black pepper
1 teaspoon mustard powder
2 tablespoons plain flour, for dusting the rissoles
2 tablespoons oil, the rissoles (for frying, you may need more oil. I use as little as possible)

Steps:

  • Mix all the ingredients together (except oil), this is best done with your hands.
  • Shape into 4 or 6 round balls and dust with the flour.
  • Heat the oil on high in a heavy based frying pan until the oil is very hot.
  • Place the Rissoles in the hot oil.
  • Don't over crowd your pan.
  • Make sure the Rissoles do not burn.
  • Turn the rissoles over when one side is browned and slightly crispy (make sure they don't burn).
  • Cook the other side the same way, turn the heat down to medium and cook through.
  • Depending on the thickness of the pan and the size of the rissoles, it may take about 3-4 minutes to cook the Rissoles on each side.
  • Do not over cook the Rissoles.
  • The cooking time would be similar to cooking American hamburgers.
  • Serve with brown meat gravy and mashed potatoes with minted peas.

CHEESE AND POTATO RISSOLES



Cheese and Potato Rissoles image

These rissoles are something we used to have with our chips from the local fish and chip shop when we lived in south Wales. As they are unheard of in Canada, I thought I would share the recipe for others to experience great Welsh comfort food.

Provided by Louise Honey-Jones

Categories     Side Dish     Potato Side Dish Recipes

Time 2h20m

Yield 10

Number Of Ingredients 12

2 pounds potatoes, peeled
¼ cup butter
6 egg yolks
salt to taste
1 pinch ground white pepper, or to taste
10 ½ ounces shredded Cheddar cheese
½ large onion, diced
2 eggs
¼ cup water
1 cup sifted all-purpose flour, or as needed
1 cup soft bread crumbs, or as needed.
1 quart vegetable oil for frying

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes and mash in the bottom of the pot until no lumps remain.
  • Put pot over low heat. Stir butter into the mashed potatoes; cook, stirring constantly, until the butter has melted and the potatoes are no longer moist. Spread potatoes into the bottom of a wide bowl and refrigerate until cooled completely, at least 30 minutes.
  • Beat egg yolks into cooled potatoes; season with salt and white pepper. Stir Cheddar cheese and diced onion into the potatoes. Shape potato mixture into tennis ball-sized spheres, arrange into a baking dish, and refrigerate until chilled completely through, at least 1 hour.
  • Beat eggs and water together in a bowl. Spread flour and bread crumbs into two separate wide bowls.
  • Gently roll potato balls in flour to coat and shake to remove excess flour. Dip each into the beaten egg, turning to coat. Press each egg-coated ball into bread crumbs, again turning to coat on all sides. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded balls onto a plate while breading the rest; do not stack.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Deep-fry potato balls in batches in hot oil until golden brown, about 5 minutes. Add more oil and return to 375 degrees F (190 degrees C) between batches. Drain fried balls on a plate lined with paper towel.

Nutrition Facts : Calories 445.7 calories, Carbohydrate 34.8 g, Cholesterol 203.6 mg, Fat 27.7 g, Fiber 3 g, Protein 15 g, SaturatedFat 11.7 g, Sodium 321.6 mg, Sugar 2 g

POTATO RISSOLES



Potato Rissoles image

Also known as Potato Croquettes, this version was adapted from Modern Cooking for Private Families and then published in The Great Victorian Cookbook by John Midgley, published in 1995...My mother used to make different types of croquettes when I was little, no doubt to stretch the meat for our large family...Decades have passed and the original recipes are long gone, but this one looks very much like one of hers...I'd like to surprise her one day with this old standby, so I'm placing it here for safekeeping!

Provided by CookinwithGas

Categories     Lunch/Snacks

Time 30m

Yield 6-8 croquettes, 6-8 serving(s)

Number Of Ingredients 10

1 lb russet potato, peeled
2 tablespoons unsalted butter
2 tablespoons 1% low-fat milk
salt (optional)
1/2 teaspoon white pepper
1 ounce cooked ham, very finely chopped
parsley, finely chopped (fresh, about a handful before chopping)
2 scallions, very finely chopped
1/2 cup flour (or more as needed)
1 -2 tablespoon olive oil (or more as needed)

Steps:

  • Boil the potatoes until tender; then mash them with the butter, and milk.
  • Allow to cool slightly; then season with salt and pepper to taste and mix in the ham, parsley and scallions.
  • Shape the mixture into slightly larger than golf ball sized portions, you should have 6-8 balls; roll each ball, to coat, in some flour.
  • Heat a nice layer of the olive oil, perhaps an inch or so, in a non-stick skillet; fry rissoles (croquettes) in the oil, over medium heat, turning to make sure all sides become golden.
  • When cooked, drain on paper towels; serve hot with your favorite seasoned white sauce or gravy.
  • Prep and cooktimes noted above the ingredient list are approximate.

RISSOLES (DISH TO USE UP LEFTOVERS!)



Rissoles (Dish to Use up Leftovers!) image

I was given the ingredients for this recipe by a British friend as a way to use up leftover roast beef. These are also good when eaten like cheeseburgers.

Provided by Scarlett516

Categories     Meat

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

oil
1 lb leftover roast beef
1 onion, minced
1 tablespoon fresh parsley
1/2 cup breadcrumbs
1 large egg
1 pinch cinnamon
flour

Steps:

  • Use a sharp knife or food processor to mince the beef.
  • Heat up a skillet on medium with a bit of oil.
  • In a bowl, mix the beef, onion, parsley, bread crumbs, egg, and cinnamon.
  • Form into patties and coat both sides lightly with flour.
  • Cook rissoles on one side until browned, then turn to the other side and cook until browned and heated through.
  • Serve topped with ketchup or leftover gravy.

RISSOLES



Rissoles image

This recipe was one that was served after my mother became a vegetarian. She served it with a wonderful horseradish gravy.

Provided by GRAHAM8

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h

Yield 4

Number Of Ingredients 11

¼ cup olive oil
2 cups chopped onion
2 tablespoons wheat bran
1 cup oat bran
1 cube vegetable bouillon
½ cup hot water
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon dried marjoram
1 teaspoon ground sage
1 (.75 ounce) packet instant gravy mix
1 tablespoon prepared horseradish

Steps:

  • Heat oil in a large skillet over medium heat and saute onions until transparent. Stir in wheat bran and oat bran. Meanwhile, dissolve bouillon in hot water.
  • Stir cheese, marjoram and sage into onion mixture. When cheese is melted, gradually stir in enough bouillon water to create a moist batter. Remove from heat and refrigerate for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Form mixture into patties and place on a baking sheet.
  • Bake in preheated oven for 15 minutes.
  • Prepare gravy according to package directions and add horseradish.

Nutrition Facts : Calories 459.3 calories, Carbohydrate 28.1 g, Cholesterol 59 mg, Fat 34.5 g, Fiber 6.2 g, Protein 19.9 g, SaturatedFat 14.2 g, Sodium 620 mg, Sugar 6 g

AUSSIE RISSOLES



Aussie Rissoles image

My sister, who lives in Queensland, sent me this recipe. Then when she was visiting the states last summer she made it for us. It was delicious!! I don't know how it compares to other rissole recipes, but we sure enjoy it. She stressed in the original recipe that these can be adapted to personal taste, so feel free to play around with the amounts and seasonings. You can use your favorite beef gravy recipe. I usually just make a gravy out of the drippings from the rissoles. When my sister made it she actually made a delicious tomato sauce to go over them. I'll have to get that recipe from her. :)

Provided by Alskann

Categories     Meat

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs ground beef (mince)
2 eggs, beaten
1/3 cup breadcrumbs (or cornflake crumbs)
1/3-1/2 cup shredded carrot
1/2 cup chopped onion (or to taste)
onion salt, to taste
fresh ground pepper, to taste
sea salt, to taste
garlic powder, to taste
1 tablespoon Worcestershire sauce (to taste)
vegetables (you can add any leftover veggies you may have on hand, if desired) (optional)
olive oil (for frying)

Steps:

  • Place all ingredients in mixing bowl; mix well.
  • Roll into golf ball size meatballs.
  • Heat oil in heavy frying pan.
  • Cook meatballs in oil over medium heat, turning as needed, until each side is quite well done and very browned.
  • Serve with beef gravy.

SALMON RISSOLES(PATTIES)



Salmon Rissoles(Patties) image

This is the exact recipe that my great gran used to make for the family meals together. Found this in mum's cook book and thought I'd share it with all. Mum's made this recipe a few dozen times and it is fantastic.

Provided by Polly_Waffle_Kid

Categories     Potato

Time 25m

Yield 8 rissoles, 8 serving(s)

Number Of Ingredients 12

500 g old potatoes
440 g salmon
1/3 cup chopped fresh parsley
1 teaspoon grated lemon rind
15 g butter
1 onion
salt
pepper
1 egg
2 tablespoons milk
packaged dry breadcrumbs
oil (for frying)

Steps:

  • Boil the potatoes in your usually way until tender and then drain. Mash well; do not use any butter or milk.
  • Drain salmon well, combine in bowl with the mashed potato, parsley and lemon rind.
  • Melt butter in a pan, add finely chopped onion, cook until transparent. Add onion, salt and pepper to salmon mixture, mix well. Shape into 8 rissoles (or more depending on size of rissoles).
  • Combine beaten egg and milk and dip rissoles in this mixture, then into the dried breadcrumbs. Fry in deep, hot oil for a few minutes until golden brown; drain on absorbent paper.
  • PLEASE NOTE: Rissoles can be baked on an oiled tray in a moderate oven for 20 minutes or until golden brown, turn rissoles after 10 minutes of cooking time.

MONDAY SUPPER! CURRIED LAMB AND CHUTNEY RISSOLES/PATTIES



Monday Supper! Curried Lamb and Chutney Rissoles/Patties image

A tasty and different way to use some of the Sunday Roast leftovers on Monday! Although I have specified lamb in this recipe, beef would also work very well, it's just that I had roast lamb leftovers when I made these. These rissoles are lightly spiced and tangy - perfect for supper when served with salad, pickles, chutneys and maybe a naan bread or pitta bread to make a sandwich. They are easily made and can be prepared ahead of time and left in the fridge, as they hold their shape better when they have been chilled and are firm. These will also freeze very well; open freeze them before frying on a tray or plate until firm and then pack them into freezer bags or a plastic container. They only need about 6 hours to defrost and then are cooked as instructed below.Use curry powder to taste, I use 2 teaspoons as I like mine quite spicy!

Provided by French Tart

Categories     Lunch/Snacks

Time 25m

Yield 6-8 Rissoles, 2-3 serving(s)

Number Of Ingredients 10

225 g cooked lamb (8 ounces) or 225 g beef (8 ounces)
450 g cold mashed potatoes (1 lb)
1/2 small onion, peeled and grated
1 -2 tablespoon chutney or 1 -2 tablespoon relish
1 -2 teaspoon curry powder
salt and pepper
1 egg, beaten
flour, for dredging
breadcrumbs, for coating
fat, for frying

Steps:

  • Mince or chop the cooked meat very finely and then add it to the mashed potatoes, mix well.
  • Add the grated onion, chutney, curry powder and season generously with salt and pepper to taste.
  • Turn the mixture onto a floured board and form a wide roll, about 6" to 8" long and 4" in diameter. Cut into 1" slices and shape into round cakes, coat with a little more flour and then dip them into the beaten egg and then coat them with the breadcrumbs. Place them on a plate and allow to chill for 30 minutes for firm up a little. (They can be frozen at this stage.).
  • Heat the fat in a frying pan or skillet over a medium heat and fry them gently on both sides until golden brown and crispy. Drain them well on kitchen paper before serving them warm with salad, tomatoes, chutneys, pickles and bread. Allow 2 to 3 rissoles per person depending on size.

BEEF AND BACON RISSOLES WITH GRAVY



Beef and Bacon Rissoles With Gravy image

Make and share this Beef and Bacon Rissoles With Gravy recipe from Food.com.

Provided by Random Rachel

Categories     Lunch/Snacks

Time 25m

Yield 8 rissoles, 4 serving(s)

Number Of Ingredients 13

2 slices bacon, chopped finely
1 lb ground beef
1 cup breadcrumbs
1 egg
3 green onions
1/4 cup coarsely chopped fresh flat-leaf parsley
1 tablespoon Worcestershire sauce
2 tablespoons barbecue sauce
1 tablespoon canola oil
1 tablespoon Dijon mustard
2 cups beef stock
1 1/2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Cook bacon in a large non-stick frying pan over medium-high heat until crisp. Remove from heat.
  • Using your hands, combine bacon, beef, breadcrumbs, egg, finely chopped green onions, parsley, Worcestershire sauce and half the barbecue sauce; mix well. Shape mixture into eight rissoles (small patties.).
  • Heat oil in the non-stick pan over medium heat. Cook rissoles until browned on both sides and cooked through. Remove from pan, cover to keep warm.
  • Drain any excess oil from pan, add mustard, stock and remaining barbecue sauce; bring to the boil. Combine cornstarch and water, stir into gravy and cook until gravy thickens.
  • Serve rissoles with gravy, cabbage mash, and cooked greens.

ITALIAN BEEF RISSOLES WITH FRESH TOMATO SALSA



Italian Beef Rissoles With Fresh Tomato Salsa image

Tasty rissoles for lovers of Mediterranean ingredients - capsicum, garlic, olives, basil - which I have adapted from a recipe in the November 2005 issue of the 'Australian Good Taste' magazine. It was accompanied by a delicious low-fat recipe for potatoes: Recipe #145705. In adapting this recipe, I have suggested making 12 rissoles rather than the 8 in the original recipe. This immediately makes serving sizes more versatile. If you are watching your calories and fat intake, have just ONE rissole and more of the salsa. Posted for the post ZWT, Healthy for the Holidays Challenge! The fat content is probably still a bit on the high side, but remember the calorie and fat content is for the rissoles and the salsa! If you are not interested in making the salsa, make 8 rissoles (instead of 12) to serve 4.

Provided by bluemoon downunder

Categories     Onions

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

750 g beef mince
3/4 cup wheat germ
150 g chargrilled red capsicums, drained, thinly sliced
1/4 cup pitted kalamata olive, thinly sliced
1/4 cup finely shredded basil
3 garlic cloves, crushed
1 egg, lightly whisked
1 red onion, halved, finely chopped (reserve the other half for the salsa)
salt, to taste
fresh ground pepper, to taste
3 medium ripe tomatoes, coarsely chopped
1 medium yellow capsicum, cored, seeded and finely chopped
3 teaspoons light olive oil
1 1/2 tablespoons finely shredded fresh basil, extra
1/2 reserved onion, chopped
180 g baby spinach leaves

Steps:

  • ITALIAN BEEF RISSOLES: Combine the beef mince, breadcrumbs, capsicum, olives, basil, garlic, egg and half the onion in a large bowl, and season to taste with salt and freshly ground pepper.
  • Divide the mixture into 12 equal portions and shape into patties. Preheat the BBQ plate or a large non-stick pan over a medium heat, add the patties and cook for 4 minutes on each side or until brown and cooked through. Transfer to a plate and keep warm.
  • TOMATO SALSA: Combine the tomato, capsicum, oil, extra basil and remaining (chopped) onion in a bowl, and season to taste with salt and freshly ground pepper.
  • TO SERVE: Divide the baby spinach leaves between the serving plates, top with rissoles and salsa, and serve with Crispy Garlic Lemon Potatoes Recipe #145705 or your favourite potato dish.

Nutrition Facts : Calories 455.1, Fat 30.5, SaturatedFat 10.6, Cholesterol 124, Sodium 175.1, Carbohydrate 18.2, Fiber 4.8, Sugar 4.1, Protein 28.2

AUSSIE RISSOLES



Aussie Rissoles image

Make and share this Aussie Rissoles recipe from Food.com.

Provided by CJAY8248

Categories     Meat

Time 20m

Yield 12 meatballs, 4-6 serving(s)

Number Of Ingredients 8

1 1/2 lbs prime minced steak
1 large finely diced onion
2 teaspoons beef, powder
3 tablespoons tomato sauce
1 tablespoon Worcestershire sauce
salt and pepper
2 eggs
2 -3 cups broken dry bread

Steps:

  • Thoroughly combine all ingredients in a large bowl.
  • Mold by hand into medium size balls or patties and fry in a hot, oiled frypan.

AUSSIE RISSOLES (CROSS BETWEEN A PATTY AND A MEATBALL!)



Aussie Rissoles (Cross Between a Patty and a Meatball!) image

Rissoles are an economical everyday dish. When dining informally with a large group of people, you'll often find Rissoles on the menu, especially if it's a barbeque! You can triple the recipe and freeze the extra cooked Rissoles for future meals or freeze them raw and cook them later. You can serve them with ketchup or gravy as a main dish or eaten cold as a snack. I found this recipe on an Australian website. Enjoy!

Provided by Nif_H

Categories     Meatballs

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb lean ground beef
1 medium onion, finely chopped
1 cup soft breadcrumbs
1/2 teaspoon dried herbs (choose your favourite)
1 tablespoon fresh parsley, chopped
1 egg, season and beat well
flour, as needed

Steps:

  • Blend all ingredients well (except flour).
  • Shape into balls and flatten slightly. Make your rissoles 2 1/2" in diameter for a main dish, smaller if serving with pasta or as an appetizer.
  • Put flour into a resealable bag and then add 2 rissoles at a time. Shake gently until they are coated. Brush off excess flour before cooking.
  • In a small amount of oil, cook on a hot plate on the barbie or indoors fry for about 20 minutes, turning and browning on all sides.
  • Variation:.
  • Finely grate 1 carrot and 1 zucchini plus 1/2 finely grated red or green pepper. Cook until tender in 2 teaspoons of oil over medium heat. Let cool and then add into step 1.

HERBED RISSOLES WITH MUSHROOM SAUCE



Herbed Rissoles With Mushroom Sauce image

Entered for ZWT 5 - round 1. In Portugal, rissoles are known as rissóis and are usually filled with cod, minced meat, shrimp or (less frequently) chicken or a combination of cheese and ham. The Australian rissole is generally made from minced meat without a pastry covering, but sometimes with breadcrumbs.Mostly cooked on a BBQ all year round. The New Zealand rissole is much the same as the Australian rissole but may contain diced yellow onion and cooked on a BBQ as a healthier option during summer

Provided by Deantini

Categories     Meat

Time 40m

Yield 8 rissoles, 4 serving(s)

Number Of Ingredients 15

750 g extra lean ground beef
1 medium onion, finely chopped
1 medium carrot, grated
1 medium hot pepper, seeded and chopped finely
2 teaspoons fresh thyme leaves
2 garlic cloves, crushed
2 eggs, beaten lightly
1/2 cup all-purpose flour
30 g butter (1-2 tbsp)
1 tablespoon vegetable oil
1/3 cup all-purpose flour
1/3 cup red wine
2 cups beef stock
6 green onions, chopped finely
125 g white mushrooms (2 cups approx)

Steps:

  • Combine ground beef thru egg in medium bowl, mix well with spoon.
  • Divide and roll mixture into 8 equal balls, flatten slightly into rissole shapes.
  • Place flour in bowl, toss rissoles in flour, shake off excess flour.
  • Heat butter and oil in frying pan over medium heat, add rissoles, cook for about 10 min on each side; drain on absorbent paper.
  • MUSHROOM SAUCE.
  • measure approx 4 tbsp of pan drippings into small saucepan, stir in flour, stir constantly for 1 min until flour browns slightly.
  • Gradually stir in combined wine and stock, stir constantly until sauce boils and thickens.
  • Add green onions and mushrooms to sauce, simmer for 2 minutes.
  • Place rissoles on serving plates, pour sauce over rissoles and serve with vegetables of your choice.

TURKISH RISSOLES



Turkish Rissoles image

My own version of Turkish Style Rissoles. Rissoles are a family favorite that is simple to make and suits most occasions. Best of all, kids can get in on the fun and help parents cook. Serve rissoles with rice, garlic yogurt and tomato salsa.

Provided by Ferah

Categories     World Cuisine Recipes     Middle Eastern     Turkish

Time 1h40m

Yield 6

Number Of Ingredients 13

1 pound ground lamb
1 pound ground beef
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon ground cumin
2 teaspoons ground sweet paprika
3 tablespoons tomato paste
2 onions, peeled and cut into chunks
4 cloves garlic, peeled
1 tablespoon olive oil
¼ bunch fresh parsley, chopped
3 tablespoons all-purpose flour
2 small eggs

Steps:

  • Place the lamb, beef, salt, pepper, cumin, paprika, and tomato paste in a large bowl. Do not mix together; simply set aside.
  • Place onions and garlic into a blender. Blend, and slowly drizzle in olive oil until the mixture has a paste-like texture. Add the chopped parsley to the onion paste and blend for 5 seconds.
  • Pour the onion paste into the bowl with the meat mixture. Knead the mixture lightly with clean hands. Sprinkle the flour over the meat mixture. Crack the eggs into a small bowl; add them to the meat mixture and knead lightly to combine. Let the mixture rest for 5 minutes to allow flavor to develop, then knead lightly once more to be sure that all ingredients are well combined.
  • Take a small handful of the meat and place it in the palm of your hand. Close fingers around meat to shape gently into small balls, then press the meatball lightly between palms to form a patty. Place on a large plate. Repeat this process until all of the mixture has been formed into patties, using plastic wrap to separate layers of patties. Cover the plate with plastic wrap, and refrigerate for at least one hour.
  • Preheat the oven's broiler and set the oven rack at about 3 inches from the heat source. Line a pan with aluminum foil and arrange rissoles 1/2 inch apart in the pan. Broil rissoles 3 inches from the heat source until deep golden brown on both sides, turning only once.

Nutrition Facts : Calories 381.1 calories, Carbohydrate 9.9 g, Cholesterol 141.9 mg, Fat 25.1 g, Fiber 1.7 g, Protein 28.2 g, SaturatedFat 9.3 g, Sodium 547.9 mg, Sugar 2.8 g

SALMON RISSOLES



Salmon Rissoles image

Easy recipe when you just don't want to slave over dinner. Serve with Caesar salad and garlic bread.

Provided by Cheryl

Categories     Seafood     Fish     Salmon

Time 35m

Yield 6

Number Of Ingredients 9

2 (14.75 ounce) cans salmon, drained and flaked
2 cups crushed cornflakes cereal
1 onion, diced
2 eggs, beaten
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
2 tablespoons all-purpose flour
1 quart oil for frying

Steps:

  • In a medium bowl, mix salmon, crushed cornflakes, and onion. Blend in the eggs. Season with basil, oregano, and thyme. Form the mixture into 1 inch balls. Roll in flour to lightly coat.
  • Heat oil in a large, heavy skillet or deep fryer to approximately 375 degrees F (190 degrees C). In batches, fry the salmon balls for about 15 minutes, until golden brown. Drain on paper towels.

Nutrition Facts : Calories 514.1 calories, Carbohydrate 31.6 g, Cholesterol 122.6 mg, Fat 26.5 g, Fiber 0.9 g, Protein 36.7 g, SaturatedFat 4.6 g, Sodium 746.6 mg, Sugar 3.8 g

INDIAN BEEF RISSOLES WITH ROGAN JOSH GRAVY



Indian Beef Rissoles With Rogan Josh Gravy image

Saw this on Huey's Kitchen and the DH was interested but with a few tweaks for dietary reasons. Posting as I plan to make - the changes are I used spring onion for finely chopped red onion and cut brown onion chunky instead of finely and omitted the coriander (4 tablespoons finely chopped). At this stage times are estimated. I have since made this and have done some further changes.

Provided by ImPat

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 21

vegetable oil
2 spring onions (finely chopped mine were small)
4 garlic cloves (2 minced, 2 sliced)
600 g minced beef (lean ground beef)
1 tablespoon Greek yogurt (heaped tablespoon)
1 teaspoon garam masala
1 -2 teaspoon curry paste (heaped Huey used chilli paste)
freshly ground salt (to taste)
fresh ground pepper (to taste)
plain flour
cooking spray
1 brown onion (medium-large cut into wedges)
2 tablespoons rogan josh curry paste
6 cardamom pods (lightly crushed)
1/2 stick cinnamon
3 whole cloves
2 bay leaves
1 -1 1/2 cup coconut cream
1/2 cup tomatoes (canned diced)
1/2-1 cup chicken stock
steamed rice (to serve)

Steps:

  • Preheat ovento 180C fan forced (200C normal).
  • Heat a little vegetable oil in a pan and gently sauté spring onion and 2 minced garlic cloves until tender and then combine with the mince, yoghurt, garam masala, chilli paste, seasonings and 2 heaped tablespoon chopped coriander (I omitted).
  • Form the mixture into 8 rissoles and flour each one and place on 1 - 2 lightly oiled baking trays and then cook the rissoles in the oven for about 15 minutes, turning after 7 minutes and then drain well (I had very little fat to drain as I used a very lean mince).
  • While the rissoles are cooking, heat a little oil in a fry pan (he recommended a wok though on the programme he used a fry pan) and sauté the brown onion and 2 sliced garlic cloves until tender.
  • Add the curry paste with the cardamom, cinnamon, cloves and bay leaves and mix well and briefly cook to toast the spices. and then add about 1 cup coconut cream with the tomatoes, 1/2 cup stock and seasonings and cook for about 5 minutes until reduced quite heavily, adding more coconut cream and/or stock as needed, taste for seasoning.
  • Arrange the rissoles on a large plate (or individual plates), spoon plenty of sauce over the top and sprinkle with the remaining coriander (omitted).
  • Serve with steamed rice (I also serve with some steamed vegetables).

Nutrition Facts : Calories 636.4, Fat 35.9, SaturatedFat 20.5, Cholesterol 102.9, Sodium 178.2, Carbohydrate 48.5, Fiber 2.9, Sugar 40.7, Protein 30.9

LAMB AND FETA RISSOLES



Lamb and Feta Rissoles image

Make and share this Lamb and Feta Rissoles recipe from Food.com.

Provided by Latchy

Categories     Lamb/Sheep

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

400 g ground lamb, very lean
1 onion, chopped finely (80g)
1 garlic clove, crushed
40 g seeded black olives, chopped
60 g low-fat feta, crumbled
35 g stale breadcrumbs
1 egg white

Steps:

  • Combine all the ingredients in a bowl and mix well.
  • Shape mixture into 8 patties.
  • Heat a large oiled pan, cook the patties until browned and cooked through.
  • Serve with low fat tomato chutney or chili.

Nutrition Facts : Calories 384.1, Fat 28.2, SaturatedFat 12.7, Cholesterol 86.4, Sodium 379.2, Carbohydrate 10.4, Fiber 1.2, Sugar 2.4, Protein 21.2

RISSOLES



Rissoles image

A friend gave me this recipe years ago. I'm not sure where it orginally came from. The Australian rissole is generally made from minced meat and pan fried, without a pastry covering, but sometimes with breadcrumbs. This recipe is suitable to freeze and for OAMC. Thanks to Tish I have added the directions.

Provided by Jewelies

Categories     Meat

Time 25m

Yield 6-8 Rissoles

Number Of Ingredients 9

500 g mince ground beef ((1lb)
1 (40 g) packet French onion soup, divided use ((1oz packet)
1 tablespoon soya sauce
1 egg
1 tablespoon chopped chives
1/4 teaspoon garlic salt
3/4 cup water, mixed with remander of soup mix
2 tablespoons dry sherry
2 teaspoons sour cream, more if desired

Steps:

  • Mix rissole ingredients together, using 1 1/2 T soup mix.
  • Form patties and cook rissoles in pan.
  • Remove from pan and set aside.
  • Put water and remaining soup mix in pan to remove sediment from pan.
  • Add sherry.
  • Simmer until thick.
  • Add sour cream.
  • To Freeze: Form and flash freeze uncooked patties. Label and put in a ziploc bag.
  • To cook: Thaw and continue on with the recipe as written.

Tips:

  • To make the perfect rissoles, use a combination of minced beef and pork. This will give them a moist and flavorful texture.
  • Use fresh, high-quality ingredients. This will make a big difference in the taste of your rissoles.
  • Don't overmix the meat mixture. Overmixing will make the rissoles tough.
  • Season the meat mixture well. This will help to bring out the flavor of the meat.
  • Form the rissoles into small, evenly-sized balls. This will help them to cook evenly.
  • Shallow-fry the rissoles in hot oil until they are golden brown and cooked through. This will take about 5-7 minutes per side.
  • Serve the rissoles hot with your favorite sides. Some popular sides include mashed potatoes, gravy, and peas.

Conclusion:

Rissoles are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a quick and easy weeknight dinner, or they can be served as an appetizer at a party. With so many different variations to choose from, there is sure to be a rissoles recipe that everyone will love. So next time you are looking for a new and exciting dish to try, give rissoles a try. You won't be disappointed!

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