French Rissoles Recipes

RISSOLES!

Rissoles! image

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

Ingredients

1 small brown onion
1/2 cup panko breadcrumbs ((or normal))
500 g / 1 lb beef mince ((ground beef) (Note 1))
1 small zucchini
1 small carrot
1 egg
1 large garlic clove (, minced)
1/2 tsp dried thyme
1/2 tsp oregano ((or sub with other favourite herbs))
1/2 tsp each salt and pepper
2 tsp Worcestershire Sauce
1 - 2 tbsp oil
Tomato Ketchup!

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

FRENCH RISSOLES

French Rissoles image

Rissoles may be shaped like half-moons, oblongs or ovals. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Meat

Time 45m

Yield 1 dozen

Number Of Ingredients 5

Ingredients

2 cups chicken or 2 cups veal, cooked and minced
1 medium onion, peeled and minced
1 egg yolk
salt and pepper, to taste
1 pie crust (or 1/2 batch puff pastry, either storebought or your own recipe)

Steps:

Combine all ingredients except pastry and blend well.
Roll our small sections of pastry into thin sgtrips a bout 2 1/2 inches wide.
Place the seasoned meat on half of each strip and fold in center, covering the filling.
Press edges down firmly and cut into desired shape with a cookie cutter.
Drop into hot deep fat (about 370F) until brown or place on cookie sheet and bake at 400F for 15 minutes.

Nutrition Facts : Calories 743.1, Fat 45.5, SaturatedFat 14.8, Cholesterol 188.8, Sodium 825.9, Carbohydrate 74.2, Fiber 2.8, Sugar 10.1, Protein 9

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