Quick and Easy

Wendyl Nissen’s crisp rissoles recipe

Rissoles and gravy is a great old-fashioned meal that children love, especially as this recipe has the addition of tomato sauce – which provides some sweetness. Rob Shaw/Bauersyndication.com.au
Wendyl Nissen’s crisp rissoles recipe

Wendyl Nissen’s crisp rissoles recipe

6
5M
15M
20M

Visit www.tefal.co.nz for more cooking inspiration.

Ingredients

Crisp rissoles
Gravy

Method

Crisp rissoles

1.Put all the ingredients for the rissoles, except the oil, in a bowl, take your rings off and with your hands mix it all together.
2.Let the mixture sit for a while if you have time to allow the flavours to develop, otherwise shape them into patties straightaway.
3.Heat the oil in a fry pan and cook a few of the patties at a time. If you overcrowd the pan they won’t cook evenly.
4.Cook the rissoles on a high heat to brown them on both sides, then turn the heat down to medium and cook them for about five minutes on each side to ensure they are cooked through.
5.Place them on paper towels in a low oven to keep them warm.

Gravy

6.Make the gravy by whisking the flour and the stock in a jug until there are no lumps.
7.Pour it into the pan you cooked the rissoles in, then stir the mixture into the leftover juices and crunchy bits.
8.Stir over a medium heat until the gravy boils and thickens. Add the parsley, then pour over the rissoles.

Related stories