Rissoles

From: Tish

On Apr 19, 2008

I chose this for Freezer Tag 2008 and I'm happy to find another easy recipe for OAMC! I used reduced salt onion soup and reduced salt soya. We ate four rissoles as written the first night - I reserved the other four formed uncooked patties and flash froze them. To heat, I thawed them and continued on with the recipe as written. Just as good the second time around. I will definitely add these to my OAMC rotation Thanks Jewelies

From: dusty AE

On Feb 3, 2008

I should have taken Barbs advice. I found these much too salty. I will try again and use fresh garlic and low-salt soup and see how we go, but it was a quick and easy meal. On reflection, I normally use Pearl River soy sauce...didn't have any left and used Kikkomans - I always find that too salty, so that would have been where the salt came from. I definitely will try these again.

From: Michelle S.

On Aug 12, 2004

I took some of Barbs advice to heart and therefore my Rissoles were not overly salty. I used French Onion base instead of the package. I used a teaspon in the meat mixture and a heaping teaspoon into the sauce. I used Mushroom soysauce (less salty) and garlic powder as opposed to the salt. The flavor was fantastic! I also had some mushrooms to use up so I tossed them into the sauce. I served this with mashed potatoes and it was perfect for a cool night. A wonderful recipe.

From: Cilantro in Canada

On Nov 2, 2005

I used garlic powder not the garlic salt. The whole family loved these and they were easy to prepare. Thanks for the recipe.