I love rissoles, they’re easy to make and taste great. And you can pretty much put whatever you want into them!! After much trial and using my family as guinea pigs, I have come up with our family favourite rissole recipe. I hope you like it too :).
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!
Saw this on Huey’s Kitchen and the DH was interested but with a few tweaks for dietary reasons. Posting as I plan to make – the changes are I used spring onion for finely chopped red onion and cut brown onion chunky instead of finely and omitted the coriander (4 tablespoons finely chopped). At this stage times are estimated. I have since made this and have done some further changes.
This was in our Age Sunday supplement. I’m posting it in honour of Australia Day, but have to admit I personally couldn’t eat kangaroo meat and would make it with lamb or beef! Prep time includes chill time.
Make and share this Macadamia-Crusted Chicken recipe from Food.com.
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