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Rissoles recipe please
7 replies to this topic
Posted 16 March 2012 - 07:52 PM
Can you please share your quick and easy rissoles recipes? the fewer ingredients the better, I just want to be able to toss ingredients in a bowl, mix, roll into balls and toss into fry pan (happy to brown in fry pan and cook through in oven). Will be served with tomato sauce, mash and vegies.
Posted 16 March 2012 - 08:00 PM
These are mine and they always go down well. Measurements are approx. and it doesn't really matter if you leave out the herbs and sauces.
500g mince, 1 onion, egg, 2 slices multigrain bread chopped, gravox, mixed herbs, salt, pepper, tomato/bbq sauce. Mix altogether. Roll and put in the fridge. Make sure they are cold when you cook them or they will break up.
Posted 16 March 2012 - 08:43 PM
500g chicken mince
1 small tin corn, drained
1 packet chicken noodle soup (not cup a soup, the large packet down the bottom shelf)
500g beef mince
3 teaspoon of your favourite seasoning mix (eg tuscan, greek, all purpose type from spice rack)
1/2 cup bread crumbs (or flour or rice crumbs or cornflake crumbs)
(can also add parmesan or feta cheese)
roll, cook in pan, finish in oven. Alternatively, make into small meatballs to make spag meatballs (cook in oven, then in the sauce).
Posted 16 March 2012 - 09:38 PM
Mince - whatever kind you feel like
Onion - finely diced/grated or even leftover cooked onion
Veges - I usually use grated carrot and zucchini but I have also mixed in leftover steamed vege before, if they aren't soft enough to break up on their own then you might want to chop leftover vege a little.
Herbs/spices - always fresh garlic and pepper, then whatever herbs/spices I feel like at the time.
Sauces - usually worcestershire and tomato (just a tablespoon or so of each), or sometimes sweet chilli for DH & I if I am feeling motivated and make seperate batches for us and the kids.
Dump all ingredients in a large bowl then mix well using your hands (a wooden spoon is no good). Form into whatever size/shape you like, anything from a tiny mini meatball to a decent sized burger patty, then leave on a plate in the fridge for at least an hour. Cook wherever is convienent, I find small things like meatballs work better in the oven and the bigger things are easiest on the BBQ where you have room to flip them properly without making a huge mess LOL
Posted 17 March 2012 - 02:54 PM
This is a recipe from Matthew Evans (Gourmet Farmer.)
PORK AND VEAL MEATBALLS
250g minced pork
250g minced veal
1 tbs chopped sage leaves
1/4 tsp grated nutmeg
1 small sprig rosemary, leaves picked, finely chopped
100g pancetta, finely chopped (I used bacon and cooked it first)
1/2 cup grated parmesan (I used Kraft Italian 4 cheese mix)
Combine all ingredients in large bowl; mix together well with your hands. Season with pepper (I didn't use salt due to the bacon.)
Shape tablespoons of mixture into balls. Heat 2 tabs of oil in a large frying pan over medium heat. Cook meatballs until browned and cooked through. I brown mine in the frying pan and then finish them off in the oven.
Posted 17 March 2012 - 03:11 PM
My MIL has the best recipe that has only 4 ingredients that even I can whip up quick
1 packet Continental French Onion Soup Mix
2 eggs beaten
Combine mince and soup mix and roll into balls. We make 4 large when doing hamburgers in buns or 8 small for little rissoles on the bbq.
Dip balls in egg then roll in bread crumbs. When you have crumbed them all, dip and crumb them again, it really adds to the rissole and is quick and easy :-)
Posted 19 March 2012 - 03:09 PM
We had some the other night that were good.
French Onion Soup
I think the soup gives it the flavour
Posted 20 March 2012 - 06:03 PM
Last night I made tuna rissoles to have with spaghetti.
Tuna Rissoles in a tomato sauce
1 x 185g can of chunk tuna
1 x egg
approx the same amount of bread crumbs as tuna
Combine all of the above, form into small balls and refrigerate.
Meanwhile fry off an onion until soft, add a 440g tin of tomatoes, 1 tsp of sugar, 1 tsp sweet paprika, 1 tsp of stock powder, few shakes of Worcester sauce, lastly toss in a few shredded basil leaves. Leave to simmer away for 15 minutes.
Microwave the rissoles for four minutes (to set them). I spray a fry pan with oil and fry the rissoles until lightly coloured, then tip them into the sauce.
Serve with pasta or rice. Save a few of the rissoles for putting in wraps or sandwiches.
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