Herbed Rissoles With Mushroom Sauce Recipes
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
CHICKEN RISSOLES IN MUSHROOM SAUCE
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
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
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
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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