Gourmet Rissoles Recipes

Steps:

• Place all ingredients in a bowl and mix well together with your hands.
• If the mix is too wet add breadcrumbs.
• Roll into small balls (about the size of golfballs) and flatten slightly.
• Place small amount of oil in a frypan on medium heat.
• Fry until brown and firm.

Steps:

• Mix all the ingredients together (except oil), this is best done with your hands.
• Shape into 4 or 6 round balls and dust with the flour.
• Heat the oil on high in a heavy based frying pan until the oil is very hot.
• Place the Rissoles in the hot oil.
• Don't over crowd your pan.
• Make sure the Rissoles do not burn.
• Turn the rissoles over when one side is browned and slightly crispy (make sure they don't burn).
• Cook the other side the same way, turn the heat down to medium and cook through.
• 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.
• Do not over cook the Rissoles.
• The cooking time would be similar to cooking American hamburgers.
• Serve with brown meat gravy and mashed potatoes with minted peas.

Steps:

• Into a large bowl, add the all the ingredients less the bread crumbs.
• Fry bacon in pan until cooked.
• Mix with hands, ensure all ingredients are well mixed. Do not over mix.
• If ingredients is excessively moist, add some bread crumbs and mix through.
• Break into balls and flatten. Coat in breadcrumbs.
• In a heavy based frying pan, fry the rissoles until cooked.
• They should be cooked when the outside is brown.
• Do not cook on a high heat as they will burn and the inside will be raw.

Steps:

• Make the wrapper: take a bowl then combine the flour, salt and egg. Gradually add the milk whisk them to make a smooth texture. When it's done, heat up non-stick pan. Take about 2 tablespoons of the mixture, pour to the pan and make it thin (just like how you make crepes). Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside.
• Make the filling: heat up the wok, then sauté the onion and garlic until fragrant. Add the meat and mix them well for few minutes. Then add carrots, pepper, salt, celery and 1 cup of water. Cover. When the carrots are half-cook, add the potatoes. Continue cooking until they are tender and add 1 tablespoon of flour mixed with water to make the filling thicker. You can add a little of sugar to adjust the taste.
• Make the Risoles: take one Risoles's wrapper then add the filling in the bottom. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all the wrappers are finished.
• Prepare the dipping: dip the rissoles into beaten egg then coat them with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil.
• Serve with fresh green bird's eyes chillies or chilli sauce.