Best 18 Rissoles Recipes

RISSOLES

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

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.

POTATO RISSOLES

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

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.

RISSOLES (DISH TO USE UP LEFTOVERS!)

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.

AUSSIE RISSOLES

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)

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

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

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

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.

AUSSIE RISSOLES

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!)

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.

TURKISH RISSOLES

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.

HERBED RISSOLES WITH MUSHROOM SAUCE

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.

SALMON RISSOLES

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.

INDIAN BEEF RISSOLES WITH ROGAN JOSH GRAVY

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).

LAMB AND FETA RISSOLES

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.

RISSOLES

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.