French Rissoles Recipes
FRENCH RISSOLES
Rissoles may be shaped like half-moons, oblongs or ovals. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Meat
Time 45m
Yield 1 dozen
Number Of Ingredients 5
Steps:
- Combine all ingredients except pastry and blend well.
- Roll our small sections of pastry into thin sgtrips a bout 2 1/2 inches wide.
- Place the seasoned meat on half of each strip and fold in center, covering the filling.
- Press edges down firmly and cut into desired shape with a cookie cutter.
- Drop into hot deep fat (about 370F) until brown or place on cookie sheet and bake at 400F for 15 minutes.
Nutrition Facts : Calories 743.1, Fat 45.5, SaturatedFat 14.8, Cholesterol 188.8, Sodium 825.9, Carbohydrate 74.2, Fiber 2.8, Sugar 10.1, Protein 9
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- Meanwhile, peel and finely chop onion. Heat 2 tablespoons oil in a frying pan and cook onion, over medium heat, stirring, for 3-4 minutes or until translucent. Transfer to the bowl.
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- 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.
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