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
BEEF AND BACON RISSOLES WITH GRAVY
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
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.
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