RISSOLES!
Recipe video above. Plump, extra juicy, extra tasty rissoles - an Aussie favourite! I usually make Beef Rissoles but these can be made with lamb, pork, chicken or turkey. Makes 10 - 12 rissoles. (PS For those who are unfamiliar with rissoles, they are basically squashed meatballs! A classic Aussie family favourite :) )
Provided by Nagi
Categories Main
Time 30m
Number Of Ingredients 13
Steps:
- Grate the onion into a large bowl using a box grater (see video). Add panko, mix briefly to coat in the onion juices.
- Grate zucchini and carrot into the bowl. Add remaining Rissoles ingredients. Mix well. Scoop up about 1/4 cup of mixture, form a 1.7cm / 2/3" thick pattie. Indent the middle slightly (Note 2, see photos in post). Repeat with remaining mixture - you should make 10 - 12.
- Heat oil in a skillet over medium heat. Add half the patties and cook for 4 minutes or until dark golden. Press LIGHTLY with spatula, if you press hard, you'll press the juices out!
- Flip and cook the other side for 3 - 4 minutes until golden.
- Transfer to plate, repeat with remaining rissoles.
- Serve with tomato ketchup!
Nutrition Facts : ServingSize 38 g, Calories 357 kcal, Carbohydrate 12 g, Protein 29 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 122 mg, Sodium 489 mg, Fiber 2 g, Sugar 4 g
AUSTRALIAN RISSOLES
Australian rissoles are meat patties that are grilled on the BBQ. Depending on the recipe, these patties can include grated vegetables.
Provided by Mike Benayoun
Categories Main Course
Time 20m
Number Of Ingredients 7
Steps:
- Mix all the ingredients together with the exception of the flour.
- Shape into balls and flatten slightly. Rissoles should be about 2 inches (5cm) in diameter for a main course, smaller if they are served as appetizers.
- Put the flour in a bag, then add 2 rissoles at a time.
- Stir gently until rissoles are covered with flour. Shake off excess flour before cooking.
- Cook on a grill or barbecue for about 8 to 10 minutes on each side.
MUM'S RISSOLES
Mum has been making these rissoles for us for years now. They are the tastiest, easiest rissoles to make.
Provided by Alesha
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in a bowl and mix well together with your hands.
- If the mix is too wet add breadcrumbs.
- Roll into small balls (about the size of golfballs) and flatten slightly.
- Place small amount of oil in a frypan on medium heat.
- Fry until brown and firm.
Nutrition Facts : Calories 390.4, Fat 1.8, SaturatedFat 0.6, Cholesterol 53.7, Sodium 133.1, Carbohydrate 90.7, Fiber 2.1, Sugar 62.1, Protein 2.8
RISSOLES
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
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.
RISSOLE POTATOES
Provided by Valerie Bertinelli
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the potatoes and 2 tablespoons of the salt in a large saucepan. Add water to cover the potatoes and bring to a boil over high. Reduce the heat to medium and cook until the potatoes are tender when pierced with a fork, 10 to 15 minutes. Drain in a colander.
- Melt 4 tablespoons of the butter in a saucepan over medium-high. Add the potatoes; cook stirring occasionally, until golden brown on all sides, 10 to 12 minutes.
- Combine the potatoes, parsley, chives, pepper, and the remaining 2 tablespoons butter and 3/4 teaspoon salt in a medium bowl; toss to coat.
CHEESE AND POTATO RISSOLES
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
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
RISSOLES (DISH TO USE UP LEFTOVERS!)
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
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.
RISOLES (INDONESIAN STYLE OF RISSOLE)
Risoles is one of popular appetizers in Indonesia. It looks similar with spring rolls but the how to make it is a little bit different. Also the taste. In Indonesia you can easily get this snack without even bother to spend your time in the kitchen. They sell it in the market, bakery, or even along the street. The name Risoles is borrowed over from the traditional Portuguese rissole. A rissole is a small croquette, enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. It is filled with sweet or savoury ingredients, most often minced meat or fish, and is served as an entrée, dessert or side dish.
Provided by IndoFoody
Categories Indonesian
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Make the wrapper: take a bowl then combine the flour, salt and egg. Gradually add the milk whisk them to make a smooth texture. When it's done, heat up non-stick pan. Take about 2 tablespoons of the mixture, pour to the pan and make it thin (just like how you make crepes). Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside.
- Make the filling: heat up the wok, then sauté the onion and garlic until fragrant. Add the meat and mix them well for few minutes. Then add carrots, pepper, salt, celery and 1 cup of water. Cover. When the carrots are half-cook, add the potatoes. Continue cooking until they are tender and add 1 tablespoon of flour mixed with water to make the filling thicker. You can add a little of sugar to adjust the taste.
- Make the Risoles: take one Risoles's wrapper then add the filling in the bottom. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all the wrappers are finished.
- Prepare the dipping: dip the rissoles into beaten egg then coat them with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil.
- Serve with fresh green bird's eyes chillies or chilli sauce.
RISSOLES (ITALIAN STYLE)
An old Aussie fav, the rissole, has been given a bit of a bashing. This updated version is one my entire family loved. It was inspired by a recipe seen in an Australian food mag but adapted to my families tastes.
Provided by Calms79
Categories Meat
Time 25m
Yield 8 Patties, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the beef mince, breadcrumbs, capsicum, olives, basil, herbs, garlic, egg and onion in a large bowl.
- Season with salt and pepper.
- Divide the mince mixture into 8 equal portions and shape into patties.
- Preheat a barbecue plate or large non-stick frying pan over medium heat.
- Add the patties and cook for 5 minutes each side or until brown and cooked through.
Nutrition Facts : Calories 589.7, Fat 39.9, SaturatedFat 15, Cholesterol 186, Sodium 293.1, Carbohydrate 18.2, Fiber 1.9, Sugar 2.9, Protein 37
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