Comments on: Rissoles!!

By: Jennifer Vanzella

Jennifer Vanzella — Thu, 14 Mar 2024 19:10:23 +0000

Made these rissoles last night for burgers, best rissoles ever & have been making rissoles for over 60 yrs, so juicy! didn’t put the Veges in but did put some Zuccini pickles in, so moist, used Panko breadcrumbs, son went crazy for them.

By: Sally

Sally — Fri, 08 Mar 2024 09:36:27 +0000

I made these using the oven baked version to cook them. After 20 mins when I went to turn them they were sitting in a pool of grey watery liquid. 5 minutes later when they were supposed to be ‘ready’ they still looked the same.?? Does anyone have any suggestions of what went wrong and how to make sure it doesn’t happen again? Thanks.

By: Meg

Meg — Mon, 26 Feb 2024 05:49:39 +0000

In reply to Wendy Dupont. Salt definitely helps to add a bit of flavour, but next time you could also try adding sauces like Smokes bbq and/or sweet chilli in the meat mixture! That's what we do at my home :)

By: Meg

Meg — Mon, 26 Feb 2024 05:47:25 +0000

In reply to Hannah. Australian Rissoles are typically more 'soggy' than others because we use less breadcrumbs. In my home we typically mix the meat up with some bbq or sweet chilli sauce to add more flavour, if you decide to try them again that could be something to try :)