Mock Beef Rissoles
At a Glance
- Prep
- 1 hour
- Cook
- 10 minutes
- Total
- 1 hour 10 minutes
- Servings
- 16 Rissoles, 4 serving(s)
Categories
- Main Course
- Meatballs
- European
- Fried
Dietary
- Vegetarian
Allergens
- Egg
- Gluten
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
This World War II recipe was first published by Marmite and is a tasty Vegetarian alternative to regular Rissoles. I've rewritten the directions to be a little more precise and suit modern methods to a greater extent. Marmite is a British 'spread' and you can obtain it at an international grocery store in the United States. As a WWII ad for Marmite says "stock your larder with a few jars of Marmite now!". Enjoy 🙂 Please Note: Preparation time includes Rice Cooking time!
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Equipment
Saucepan, mixing bowl, fork, frying pan or deep fryer
Ingredients
- 1 cup uncooked rice
- 2 cups vegetable stock
- 1/2 teaspoon mustard powder
- 1/4 cup grated horseradish
- marmite
- salt
- pepper
- 1 egg, beaten
- breadcrumbs or oatmeal
- vegetable oil (for frying)
Instructions
Boil the rice in vegetable stock (about 45 minutes or until cooked).
Add mustard and horseradish.
Add Marmite (I like about 1-2 teaspoons) Salt and Pepper to taste.
Make into 'Rissoles' by rolling into 1.5 inch balls and then pressing lightly with a fork.
Dip in beaten Egg.
Coat in Breadcrumbs or dry Oatmeal.
Fry in Vegetable Oil- either shallow pan fry or deep fry in a basket until crisp on the outside.
Serve with Potatoes, Vegetables and Gravy for a full meal.
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