Australian Rissoles
Recipe (Makes 25 Rissoles)
Serving: 1 Rissole
-= Recipe =-
3.5lb Ground Beef (75% Lean / 25% Fat)
1 Large Onion
3C Italian Bread Crumbs
Splash of Milk
3 Medium Eggs (beaten)
3Tbs Dried Parsley
1Tbs Italian Seasoning
2C Flour (AP or SR)
In a food processor mince the onion into rice sized pieces.
In a large bowl add the minced onion, bread crumbs, eggs, milk, parsley, Italian seasoning, and ground beef. Mix the ingredients until everything is evenly incorporated. Roll into tennis ball sized balls. In a bag add the flour, and place one of the rissole balls at a time in the bag and shake till the rissole is adequately covered. Shake excess flour from rissole and then flatten each rissole into a patty.
Rissoles can be cooked similar to a hamburger patty, the flour on the outside will brown and provide a nice crisp texture.
I vacuum bagged 21 of these last night in groups of 3, so I should not have to make rissoles for a while 🙂
Oooh thank you for the recipe…I will definitely make some this week.
July 23rd, 2006 at 3:32 pmThey are excellently pan fried or grilled.
I prepared a few today with baked beans and cole slaw and they were nummy.
July 23rd, 2006 at 6:41 pmThat looks so delicious!
I’ve eaten at this certain restaurant, this side dish that consists of broccoli, rice and cheese. I love it. Have you ever made it? If so, could you share the recipe?
July 24th, 2006 at 11:09 amLooks yummy. I think I’ll try it soon. Thanks!
July 24th, 2006 at 11:26 amI love all three of those ingredients.
A few things it could be is:
Broccoli Rice au Gratin (this is a baked dish usually with a more crispy top)
Broccoli Florentine (can be pan or baked)
Next time you visit the restaurant find out the name of the dish and I will attempt to find you a copycat recipe for the restaurants version.
July 24th, 2006 at 9:40 pm