Ingredients
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2
-
2
-
1
-
1
-
1/3
-
1
-
1
-
1
-
-
1
-
-
-
-
-
Directions
Rissoles, This is an old classic Aussie meal. When I was growing up, we always had Rissoles and onion gravy at last once a week. Give it a try and let me if you like this old favourite. Cook time does not allow for cooking the gravy or the vegetables., These are wonderful! I halved the recipe and still got 8 rissoles. Followed exactly except for leaving the breadcrumbs out and they held together well. For herbs used Sage, Thyme and Parsly fresh from the garden. DH can be picky and he liked these so much he asked to have the leftover ones for dinner tonight! Two days in a row? Going to be cooking these a lot for sure! Thanks for such a great easy dinner. :-D, We liked these. Served with mashed potatoes and peas. Made a gravy to go w/them but they really dont need it. Thanks for posting this.
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Steps
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1
Done
|
Mix All the Ingredients Together Except Oil, This Is Best Done With Your Hands. |
|
2
Done
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Shape Into 4 or 6 Round Balls and Dust With the Flour. |
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3
Done
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Heat the Oil on High in a Heavy Based Frying Pan Until the Oil Is Very Hot. |
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4
Done
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Place the Rissoles in the Hot Oil. |
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5
Done
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Don't Over Crowd Your Pan. |
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6
Done
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Make Sure the Rissoles Do not Burn. |
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7
Done
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Turn the Rissoles Over When One Side Is Browned and Slightly Crispy Make Sure They Don't Burn. |
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8
Done
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Cook the Other Side the Same Way, Turn the Heat Down to Medium and Cook Through. |
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9
Done
|
Depending on the Thickness of the Pan and the Size of the Rissoles, It May Take About 3-4 Minutes to Cook the Rissoles on Each Side. |
|
10
Done
|
Do not Over Cook the Rissoles. |
