Homemade 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:

• Combine the beef mince, breadcrumbs, capsicum, olives, basil, herbs, garlic, egg and onion in a large bowl.
• Season with salt and pepper.
• Divide the mince mixture into 8 equal portions and shape into patties.
• Preheat a barbecue plate or large non-stick frying pan over medium heat.
• Add the patties and cook for 5 minutes each side or until brown and cooked through.

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.

Steps:

• Boil and mash potatoes. Set aside to cool (not cold).
• Cut up corned beef and add to potatoes.
• Add rest of ingredients (except 2 additional beaten eggs). Mix thoroughly.
• Roll into rissoles or shape of croquettes.
• Dip into beaten egg and roll in more bread crumbs.
• Fry in deep fat until golden brown.
• These may be heated in oven on tray if not used at once. Size of the tin of corned beef can also be changed to suit.