Difficulty | Serves 6 | Book 4
Method
- Follow cooking instructions on rice packet. Rinse and drain rice really well.
- Place all the vegetables, mince, stock powder, oyster sauce, soup sachet and egg white into a large mixing bowl and using your hands combine well.
- Add cooked rice and mix in well using your hands to work the ingredients together thoroughly. This will ensure that the rissoles don’t break up when cooking.
- Shape into 12 patties. If time permits refrigerate rissoles for a few hours before cooking.
- Fry rissoles in a large non-stick frypan that has been generously coated with cooking spray for 3 to 5 minutes on each side or until cooked through and browned on both sides.
NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people
Suitable to be frozen.
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Dietitian's tip
Adding rice and vegetables to rissoles will lower the total fat and provide dietary fibre required for normal bowel function.
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