Gourmet Rissoles Recipes

AUSTRALIAN RISSOLES

Steps:

• Mix all the ingredients together with the exception of the flour.
• Shape into balls and flatten slightly. Rissoles should be about 2 inches (5cm) in diameter for a main course, smaller if they are served as appetizers.
• Put the flour in a bag, then add 2 rissoles at a time.
• Stir gently until rissoles are covered with flour. Shake off excess flour before cooking.
• Cook on a grill or barbecue for about 8 to 10 minutes on each side.

CHICKEN RISSOLES

Steps:

• Preheat your oven to 180°C/355°F/gas mark 4.
• Mix all the ingredients in a big bowl until everything is well incorporated.
• Using your hands or a burger press, shape portion-sized patties of equal thickness.
• Place the rissoles on a lined baking sheet and bake for 30 minutes or until the meat is cooked through.
• Serve the rissoles with salad and your favourite dips. Alternatively, serve them in burger buns!

RISSOLES!

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!

BEEF RISSOLES

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.

GOURMET MUSHROOM RISOTTO

Steps:

• In a saucepan, warm the broth over low heat.
• Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
• Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
• Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

GOURMET RISSOLES

Steps:

• Into a large bowl, add the all the ingredients less the bread crumbs.
• Fry bacon in pan until cooked.
• Mix with hands, ensure all ingredients are well mixed. Do not over mix.
• If ingredients is excessively moist, add some bread crumbs and mix through.
• Break into balls and flatten. Coat in breadcrumbs.
• In a heavy based frying pan, fry the rissoles until cooked.
• They should be cooked when the outside is brown.
• Do not cook on a high heat as they will burn and the inside will be raw.