1/1 Photo of Aussie Rissoles (Cross Between a Patty and a Meatball!)
Rissoles are an economical everyday dish. When dining informally with a large group of people, you'll often find Rissoles on the menu, especially if it's a barbeque! You can triple the recipe and freeze the extra cooked Rissoles for future meals or freeze them raw and cook them later. You can serve them with ketchup or gravy as a main dish or eaten cold as a snack. I found this recipe on an Australian website. Enjoy!
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- 1Blend all ingredients well (except flour).
- 2Shape into balls and flatten slightly. Make your rissoles 2 1/2" in diameter for a main dish, smaller if serving with pasta or as an appetizer.
- 3Put flour into a resealable bag and then add 2 rissoles at a time. Shake gently until they are coated. Brush off excess flour before cooking.
- 4In a small amount of oil, cook on a hot plate on the barbie or indoors fry for about 20 minutes, turning and browning on all sides.
- 6Finely grate 1 carrot and 1 zucchini plus 1/2 finely grated red or green pepper. Cook until tender in 2 teaspoons of oil over medium heat. Let cool and then add into step 1.
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Nutritional Facts for Aussie Rissoles (Cross Between a Patty and a Meatball!)
Serving Size: 1 (110 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 258.7
- Calories from Fat 116
- Total Fat 12.9 g
- Saturated Fat 5.0 g
- Cholesterol 120.2 mg
- Sodium 151.7 mg
- Total Carbohydrate 8.4 g
- Dietary Fiber 0.7 g
- Sugars 1.7 g
- Protein 25.4 g
The following items or measurements are not included: