Herbed Rissoles With Mushroom Sauce Recipes

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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

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

CHICKEN RISSOLES IN MUSHROOM SAUCE



Chicken Rissoles in Mushroom Sauce image

Make and share this Chicken Rissoles in Mushroom Sauce recipe from Food.com.

Provided by Mandy

Categories     Chicken

Time 51m

Yield 6 serving(s)

Number Of Ingredients 10

1 kg ground chicken
1 cup fresh breadcrumb
1 tablespoon dried tarragon
1 small onion, chopped
1/4 cup mayonnaise
40 g butter
3 spring onions, finely chopped
300 g button mushrooms, sliced
1/4 cup white wine
3/4 cup cream

Steps:

  • Combine chicken, breadcrumbs, tarragon, onion and mayonnaise in a large bowl.
  • Divide mixture into 6 equal portions and shape into 1 1/2cm thick patties.
  • Heat a large frypan and brush lightly with oil. Cook rissoles over medium heat for 8 minutes each side, turning once only.
  • Remove from pan and keep warm while preparing sauce.
  • To make sauce: Melt butter in frypan, add spring onions and mushrooms and stir-fry over medium heat for 5 minutes or until soft, add wine and cream; reduce heat.
  • Simmer uncovered 10-12 minutes or until sauce has reduced and thickened.

Nutrition Facts : Calories 439.1, Fat 20.7, SaturatedFat 9.1, Cholesterol 153.3, Sodium 384.2, Carbohydrate 19.9, Fiber 1.6, Sugar 3.1, Protein 40.5

HERBED RISSOLES WITH MUSHROOM SAUCE



Herbed Rissoles With Mushroom Sauce image

Entered for ZWT 5 - round 1. In Portugal, rissoles are known as rissóis and are usually filled with cod, minced meat, shrimp or (less frequently) chicken or a combination of cheese and ham. The Australian rissole is generally made from minced meat without a pastry covering, but sometimes with breadcrumbs.Mostly cooked on a BBQ all year round. The New Zealand rissole is much the same as the Australian rissole but may contain diced yellow onion and cooked on a BBQ as a healthier option during summer

Provided by Deantini

Categories     Meat

Time 40m

Yield 8 rissoles, 4 serving(s)

Number Of Ingredients 15

750 g extra lean ground beef
1 medium onion, finely chopped
1 medium carrot, grated
1 medium hot pepper, seeded and chopped finely
2 teaspoons fresh thyme leaves
2 garlic cloves, crushed
2 eggs, beaten lightly
1/2 cup all-purpose flour
30 g butter (1-2 tbsp)
1 tablespoon vegetable oil
1/3 cup all-purpose flour
1/3 cup red wine
2 cups beef stock
6 green onions, chopped finely
125 g white mushrooms (2 cups approx)

Steps:

  • Combine ground beef thru egg in medium bowl, mix well with spoon.
  • Divide and roll mixture into 8 equal balls, flatten slightly into rissole shapes.
  • Place flour in bowl, toss rissoles in flour, shake off excess flour.
  • Heat butter and oil in frying pan over medium heat, add rissoles, cook for about 10 min on each side; drain on absorbent paper.
  • MUSHROOM SAUCE.
  • measure approx 4 tbsp of pan drippings into small saucepan, stir in flour, stir constantly for 1 min until flour browns slightly.
  • Gradually stir in combined wine and stock, stir constantly until sauce boils and thickens.
  • Add green onions and mushrooms to sauce, simmer for 2 minutes.
  • Place rissoles on serving plates, pour sauce over rissoles and serve with vegetables of your choice.

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