Meatless Rissoles
I’m not a vegetarian, but occasionally I cook vegetarian meals for my dad (He hates them, but they’re good for his diabetes!) These are Thai style rissoles, made with black eyed beans, and they’re absolutely delicious!
Lentil and Sweet Potato Rissoles
Make and share this Lentil and Sweet Potato Rissoles recipe from Food.com.
Monday Supper! Curried Lamb and Chutney Rissoles/Patties
A tasty and different way to use some of the Sunday Roast leftovers on Monday! Although I have specified lamb in this recipe, beef would also work very well, it’s just that I had roast lamb leftovers when I made these. These rissoles are lightly spiced and tangy – perfect for supper when served with salad, pickles, chutneys and maybe a naan bread or pitta bread to make a sandwich. They are easily made and can be prepared ahead of time and left in the fridge, as they hold their shape better when they have been chilled and are firm. These will also freeze very well; open freeze them before frying on a tray or plate until firm and then pack them into freezer bags or a plastic container. They only need about 6 hours to defrost and then are cooked as instructed below.Use curry powder to taste, I use 2 teaspoons as I like mine quite spicy!
Salmon Rissoles
These Salmon Rissoles are a good standby when unexpected visitors drop by around about dinner time as most of us have a can of slamon in our pantries.
Pumpkin Damper With French Onion Dip
This delicious damper is best made on the day you plan to eat it. Don’t use butternut or kent pumpkin, as they have a high water content. Best part about this delicious damper, is that it comes in at just AU$1.75 a serve! From the January 2009 issue of “recipes +” magazine.
