Gourmetrissoles Recipes

GOURMET RISSOLES

Gourmet Rissoles image

These rissoles are tender, juicy and very hearty. Great by themselves, in a burger or served with vegetables. You can even have them cold with a sweet chili dipping sauce!

Provided by Stew-It

Categories Meat

Time 25m

Yield 8 rissoles

Number Of Ingredients 13

Ingredients

500 g lean ground beef
1 brown onion, finely chopped
8 sun-dried tomatoes, roughly chopped
2 garlic cloves, crushed
1 tablespoon mixed herbs
1 egg
2 slices bacon, chopped, rind removed
1 teaspoon Tabasco sauce
20 ml tomato sauce
10 ml Worcestershire sauce
1/4 cup parsley, chopped
1/2 cup breadcrumbs
20 ml vegetable oil (for frying)

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.

Nutrition Facts : Calories 205.6, Fat 12.1, SaturatedFat 4, Cholesterol 70.9, Sodium 220.7, Carbohydrate 8.3, Fiber 0.9, Sugar 2.1, Protein 15.4

RISSOLES

Rissoles image

This recipe was one that was served after my mother became a vegetarian. She served it with a wonderful horseradish gravy.

Provided by GRAHAM8

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup olive oil
2 cups chopped onion
2 tablespoons wheat bran
1 cup oat bran
1 cube vegetable bouillon
½ cup hot water
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon dried marjoram
1 teaspoon ground sage
1 (.75 ounce) packet instant gravy mix
1 tablespoon prepared horseradish

Steps:

Heat oil in a large skillet over medium heat and saute onions until transparent. Stir in wheat bran and oat bran. Meanwhile, dissolve bouillon in hot water.
Stir cheese, marjoram and sage into onion mixture. When cheese is melted, gradually stir in enough bouillon water to create a moist batter. Remove from heat and refrigerate for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Form mixture into patties and place on a baking sheet.
Bake in preheated oven for 15 minutes.
Prepare gravy according to package directions and add horseradish.

Nutrition Facts : Calories 459.3 calories, Carbohydrate 28.1 g, Cholesterol 59 mg, Fat 34.5 g, Fiber 6.2 g, Protein 19.9 g, SaturatedFat 14.2 g, Sodium 620 mg, Sugar 6 g

BEEF AND BACON RISSOLES WITH GRAVY

Beef and Bacon Rissoles With Gravy image

Make and share this Beef and Bacon Rissoles With Gravy recipe from Food.com.

Provided by Random Rachel

Categories Lunch/Snacks

Time 25m

Yield 8 rissoles, 4 serving(s)

Number Of Ingredients 13

Ingredients

2 slices bacon, chopped finely
1 lb ground beef
1 cup breadcrumbs
1 egg
3 green onions
1/4 cup coarsely chopped fresh flat-leaf parsley
1 tablespoon Worcestershire sauce
2 tablespoons barbecue sauce
1 tablespoon canola oil
1 tablespoon Dijon mustard
2 cups beef stock
1 1/2 tablespoons cornstarch
2 tablespoons water

Steps:

Cook bacon in a large non-stick frying pan over medium-high heat until crisp. Remove from heat.
Using your hands, combine bacon, beef, breadcrumbs, egg, finely chopped green onions, parsley, Worcestershire sauce and half the barbecue sauce; mix well. Shape mixture into eight rissoles (small patties.).
Heat oil in the non-stick pan over medium heat. Cook rissoles until browned on both sides and cooked through. Remove from pan, cover to keep warm.
Drain any excess oil from pan, add mustard, stock and remaining barbecue sauce; bring to the boil. Combine cornstarch and water, stir into gravy and cook until gravy thickens.
Serve rissoles with gravy, cabbage mash, and cooked greens.

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