RISSOLES

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Rissoles image

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.

Provided by Jewelies

Categories     Meat

Time 25m

Yield 6-8 Rissoles

Number Of Ingredients 9

500 g mince ground beef ((1lb)
1 (40 g) packet French onion soup, divided use ((1oz packet)
1 tablespoon soya sauce
1 egg
1 tablespoon chopped chives
1/4 teaspoon garlic salt
3/4 cup water, mixed with remander of soup mix
2 tablespoons dry sherry
2 teaspoons sour cream, more if desired

Steps:

  • 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.

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