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Nutrition Facts
Serving Size 1 Rissoles 163g Recipe makes 6 Rissoles)
Calories 220
Calories from Fat 123		(55%)
Amount Per Serving		%DV
	Total Fat 13.7g	21%
	Saturated Fat 5.3g	26%
	Monounsaturated Fat 5.9g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.8g
Cholesterol 92mg		30%
Sodium 308mg		12%
Potassium 295mg		8%
Total Carbohydrate 1.5g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.5g
Protein 17.2g		34%
how is this calculated?

Rissoles

Recipe #79672 | 25 min | 10 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Jewelies
Dec 29, 2003

A friend gave me this recipe years ago. I'm not sure where it orginally came from. The Australian rissole is generally made from minced meat and pan fried, without a pastry covering, but sometimes with breadcrumbs. This recipe is suitable to freeze and for OAMC. Thanks to Tish I have added the directions.

6 -8 Rissoles (change servings and units)

Ingredients

Rissoles

500 g mince ground beef ((1lb)
1 (40 g) packet French onion soup, divided use ((1oz packet)
1 tablespoon soya sauce
1 egg
1 tablespoon chopped chives
1/4 teaspoon garlic salt

Sauce

3/4 cup water, mixed with remander of soup mix
2 tablespoons dry sherry
2 teaspoons sour cream, more if desired

Directions

1
Mix rissole ingredients together, using 1 1/2 T soup mix.
2
Form patties and cook rissoles in pan.
3
Remove from pan and set aside.
4
Put water and remaining soup mix in pan to remove sediment from pan.
5
Add sherry.
6
Simmer until thick.
7
Add sour cream.
8
To Freeze: Form and flash freeze uncooked patties. Label and put in a ziploc bag.
9
To cook: Thaw and continue on with the recipe as written.

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Featured Reviews for This Recipe

From: Laurie Wellman

On Nov 13, 2009

It was a tad salty ... even with garlic powder instead of garlic salt and low sodium soy sauce (BUT I couldn't find low sodium French onion soup so that may make a difference). Even so we enjoyed the flavors ... will definitely double the liquid in the sauce to make more gravy next time.

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From: Debbera

On Mar 29, 2009

A tad salty for us!

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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.

4 people found this review helpful

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