November 6, 2015 1 Comments

Rissoles are another one of our family recipes which we cook on a regular basis. When my sister Nicola comes to visit she always looks forward to them. They are rich and flavoursome and we always serve them with mash potato, peas and carrots. The secret is to make sure they are packed full of tomato, parsley and bacon!



Rich and flavoursome! Serve with mash potato, peas and carrots.
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1841 calories
79 g
687 g
84 g
189 g
30 g
2062 g
5738 g
31 g
1 g
42 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1841
Calories from Fat 755
% Daily Value *
Total Fat 84g
Saturated Fat 30g
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 36g
Cholesterol 687mg
Sodium 5738mg
Total Carbohydrates 79g
Dietary Fiber 15g
Sugars 31g
Protein 189g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 1 clove of garlic, finely chopped
  2. • 1 brown onion, brunoised (finely diced)
  3. • 1 beef sausage, skin removed.
  4. • 500g beef mince
  5. • 4 rashers of bacon trimmed and finely chopped.
  6. • 3 large tomatoes, diced.
  7. • 1 large bunch of parsley, finely chopped.
  8. • 1 egg
  9. • 1 tsp. salt
  10. • ½ tsp. pepper
  11. • Plain flour for coating rissoles
  12. • Vegetable oil for frying
Tomato Gravy
  1. • 4 tbsp. gravox
  2. • Boiling water
  3. • ½ tsp. salt
  4. • ½ tsp. pepper
  5. • 2 tbsp. wisticher sauce
  6. • 2 cans (800g) crushed tomato
  1. 1. Add all of the ingredients into a large bowl and mix with hands until well combined.
  2. 2. Take a handful of mixture and roll it into the palms of your hands to form a ball. Transfer onto a large tray and gently press down the top of each round. Repeat until there is no more mixture.
  3. 3. Cover tray with cling wrap and refrigerate for at least one hour so that the rissoles can hold their shape before frying.
  4. 4. Coat rissoles in flour before cooking.
  5. 5. In a large fry pan (I used an electric fry pan) add enough oil so that it comes roughly ¼ up the sides of the rissoles. Allow oil to reach temperature before adding the rissoles.
  6. 6. Fry rissoles on each side until they are nice and brown. (You will need to do this in batches- do not overcrowd the fry pan). Once coloured, turn the temperature down to low and cook for approximately 5 minutes. (You want to fully cook the rissoles before making the sauce).
  7. 7. Transfer rissoles onto a large tray lined with absorbent paper. Meanwhile make the tomato gravy.
  8. 8. Pour the hot oil into a bowl and add approximately 6 tbsp. of the oil back into the same frying pan you used to cook the rissoles. Discard remaining oil.
  9. 9. Switch on your kettle.
  10. 10. In the fry pan with the little bit of remaining oil, add the gravox and cook on a low heat for a few minutes, stirring often with a wooden spoon. Add a little bit of boiling water from the kettle, still stirring to remove any lumps. Gradually keep adding a little amount of water from the kettle whilst stirring until you have a smooth and slightly thick gravy consistency. (You don’t want it to be too thick or too thin)
  11. 11. Add the wisticher sauce and tins of crushed tomato along with the salt and pepper. Stir until well combined. Cook for approximately 5 minutes whilst stirring until gravy has thickened slightly.
  12. 12. Add the rissoles to the gravy then flip each one so that each side is coated.
  13. 13. Cook for a few minutes on low heat until rissoles are warmed through.
  14. 14. Serve with mash potato, peas and carrots! Enjoy!!
  1. Reheat rissoles either in the microwave or in a fry pan over low heat.
Missemzyy http://www.missemzyy.com/


Missemzyy xox 


1 Comment

  1. Omar

    November 11, 2015

    I was so lucky trying this before I leave from my gorgeous chefy 😀 the best Rissoles I’ve had in ages !! I still can’t master it like you do Missemzy !! can’t wait to try it again <3

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