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.
Serving Size: 1 (319) g
Servings Per Recipe: 1
Calories: 743.1
Calories from Fat 409 g 55 %
Total Fat 45.5 g 69 %
Saturated Fat 14.8 g 74 %
Cholesterol 188.8 mg 62 %
Sodium 825.9 mg 34 %
Total Carbohydrate 74.2 g 24 %
Dietary Fiber 2.8 g 11 %
Sugars 10.1 g 40 %
Protein 9 g 17 %