Rissoles

"A friend gave me this recipe years ago. I'm not sure where it orginally came from. The Australian rissole is generally made from minced meat and pan fried, without a pastry covering, but sometimes with breadcrumbs. This recipe is suitable to freeze and for OAMC. Thanks to Tish I have added the directions."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
Ready In:
25mins
Ingredients:
9
Yields:
6 Rissoles
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ingredients

  • Rissoles

  • 500 g mince ground beef ((1lb)
  • 40 g packet French onion soup, divided use ((1oz packet)
  • 14.79 ml soya sauce
  • 1 egg
  • 14.79 ml chopped chives
  • 1.23 ml garlic salt
  • Sauce

  • 177.44 ml water, mixed with remander of soup mix
  • 29.58 ml dry sherry
  • 9.85 ml sour cream, more if desired
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directions

  • Mix rissole ingredients together, using 1 1/2 T soup mix.
  • Form patties and cook rissoles in pan.
  • Remove from pan and set aside.
  • Put water and remaining soup mix in pan to remove sediment from pan.
  • Add sherry.
  • Simmer until thick.
  • Add sour cream.
  • To Freeze: Form and flash freeze uncooked patties. Label and put in a ziploc bag.
  • To cook: Thaw and continue on with the recipe as written.

Questions & Replies

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Reviews

  1. This was good but super salty, and I am a salt addict so that's saying a lot. Thanks for posting!
     
  2. Made this week and we enjoyed. I do agree it is very salty. I make my own soup mix with half the salt & used it but still need to use low sodium soy I thnk. Will make again.
     
  3. A lo-carb diet is the only one that I can make work for me, so I am always on the look-out for additional recipes to add to my lo-carb cookbook. I made this one last night WOW! As recommended by some other reviewers, I increased the water to 1 cup and didn't use the Sherry. I didn't have chives, so I slivered green onions instead. At the end, the sauce didn't thicken up, so I added a small amount of arrowroot, the lowest carb thickener I can find. Great flavor and wonderful sauce!
     
  4. It was a tad salty ... even with garlic powder instead of garlic salt and low sodium soy sauce (BUT I couldn't find low sodium French onion soup so that may make a difference). Even so we enjoyed the flavors ... will definitely double the liquid in the sauce to make more gravy next time.
     
  5. I chose this for Freezer Tag 2008 and I'm happy to find another easy recipe for OAMC! I used reduced salt onion soup and reduced salt soya. We ate four rissoles as written the first night - I reserved the other four formed uncooked patties and flash froze them. To heat, I thawed them and continued on with the recipe as written. Just as good the second time around. I will definitely add these to my OAMC rotation :) Thanks Jewelies
     
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Tweaks

  1. I used Worcestershire instead of soy and garlic powder instead of garlic salt. I also substituted sherry with white wine vinegar but only 1 tablespoon roughly and added extra sour cream to make it extra creamy. I didn't have a problem with saltiness, they were delicious
     
  2. It was a tad salty ... even with garlic powder instead of garlic salt and low sodium soy sauce (BUT I couldn't find low sodium French onion soup so that may make a difference). Even so we enjoyed the flavors ... will definitely double the liquid in the sauce to make more gravy next time.
     

RECIPE SUBMITTED BY

Gold Coast Australia
 
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