HOMEMADE RISSOLES
Fast, easy and yummy
Provided by The Organised Housewife
Time 40m
Number Of Ingredients 10
Steps:
- Combine all ingredients, except oil in a bowl
- Take off your rings and mix with hands
- Shape into desired size rissoles
- Cook on BBQ or heat oil in a hot frying pan
- Cook until browned each side and cooked through, approximately 8 min each side
Nutrition Facts : ServingSize 5, Calories 425 calories, Sugar 4g, Sodium 390mg, Fat 21g, SaturatedFat 7g, UnsaturatedFat 11g, Carbohydrate 21g, Fiber 2g, Protein 38g, Cholesterol 135mg
MOCK BEEF TENDERLOIN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Rinse beef shoulder to remove any unwanted residue, pat dry with paper toweling, and place on a utility platter. In a small bowl, make the rub for the beef by combining Smokey Rotisserie Seasoning and Garlic Pepper. Rub the seasonings into all surfaces of the beef, cover with a sheet of plastic wrap and set aside for at least 30 minutes and up to 2 hours at room temperature. (The seasonings will actually begin to "cure" the meat.)
- Preheat oven to 425 degrees F.
- In an ovenproof skillet heat 1 tablespoon of the oil over high heat, and sear all sides of beef. Cover pan (with lid or foil) and transfer to oven to finish cooking, bringing to an internal temperature of 115 degrees F on an instant-read thermometer, about 30 minutes.
- While the beef is in the oven, heat remaining oil over medium-high heat and cook the onions until they are translucent. Add the mushrooms and cook until they soften and begin to give up their juices. Season, to taste, with salt and pepper.
- Remove beef from oven and let rest to carryover cook to an internal temperature of 132 degrees F for medium-rare, about 10 to 15 minutes.
- Slice beef into steaks, and transfer to serving dish. Top with onion and mushrooms.
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
MOCK BEEF RISSOLES
This World War II recipe was first published by Marmite and is a tasty Vegetarian alternative to regular Rissoles. I've rewritten the directions to be a little more precise and suit modern methods to a greater extent. Marmite is a British 'spread' and you can obtain it at an international grocery store in the United States. As a WWII ad for Marmite says "stock your larder with a few jars of Marmite now!". Enjoy :) Please Note: Preparation time includes Rice Cooking time!
Provided by GlamAtomic
Categories Meatballs
Time 1h10m
Yield 16 Rissoles, 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil the rice in vegetable stock (about 45 minutes or until cooked).
- Add mustard and horseradish.
- Add Marmite (I like about 1-2 teaspoons) Salt and Pepper to taste.
- Make into 'Rissoles' by rolling into 1.5 inch balls and then pressing lightly with a fork.
- Dip in beaten Egg.
- Coat in Breadcrumbs or dry Oatmeal.
- Fry in Vegetable Oil- either shallow pan fry or deep fry in a basket until crisp on the outside.
- Serve with Potatoes, Vegetables and Gravy for a full meal.
Nutrition Facts : Calories 200.4, Fat 1.6, SaturatedFat 0.5, Cholesterol 46.5, Sodium 56, Carbohydrate 40.2, Fiber 1.1, Sugar 1, Protein 5
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