BEEF RISSOLES
While some may think of these as poor man's steak, these beef rissoles hold their own by being full of flavour. You can also hide a few veggies in them too, great if you need your kids to eat more veg.
Provided by Melissa Goodwin
Categories main dishes
Time 30m
Number Of Ingredients 9
Steps:
- Combine all ingredients in a bowl.
- Mix well with your hands, adding enough breadcrumbs so that the mixture comes together without being sloppy.
- Shape into rissoles and refrigerate for at least 10 minutes. This helps them stay together when cooking.
- Heat a frying pan over medium heat. Add some oil and fry for 5-8 minutes on both sides or until golden and cooked all the way through.
Nutrition Facts : Calories 359 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 136 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 31 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 271 milligrams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
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 RISSOLES (KIND OF LIKE HAMBURGERS)
Adapted from www.aussiecooking.com.au Rissoles recipe. This is like a cross between a falafel and a hamburger. My husband and kids love it.
Provided by BonnieD Oz
Categories < 15 Mins
Time 15m
Yield 16 rissoles, 8 serving(s)
Number Of Ingredients 11
Steps:
- Lightly beat the egg for the coating in a shallow bowl.
- Mix together all rissole ingredients. If it's a bit dry add more tomato sauce.
- Form into small balls (2 inches in diameter) and flatten slightly.
- Dip the rissole into the beaten egg and then coat in breadcrumbs.
- Pan fry rissoles on low heat in a little bit of olive oil. Or, cook on the grill.
- You can top with a slice of cheese while cooking.
- No need to serve with a bun.
- I've allowed for 2 rissoles per person.
Nutrition Facts : Calories 297.1, Fat 15.2, SaturatedFat 5.5, Cholesterol 97.2, Sodium 340, Carbohydrate 22.5, Fiber 1.5, Sugar 2.4, Protein 16.3
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