Straight from the stove top they were gorgeous, crispy and cheesy, and cold the next day in a simple salad had all the hallmarks of yummy
leftover rissoles.
I was a little caught up playing Spongebob Squarepants Operation and
making rissoles last night, so I haven't had a chance to do anything more than scan the contents list.
The recipe I associate with my grandparents, well my grandma in particular, are
Salmon rissoles.
These
tasty rissoles with hidden veggies will definitely make your kids beef lovers.
My Gram (pictured) was a great influence as she made me delicious veggie foods,
like rissoles, nut roast and these delicious tarts that tasted like they had bacon in them — I need to find that recipe.
Here's a great recipe on our blog for melt - in - the - mouth
Chicken Rissoles — they're super tender and make a great chicken finger food (and a good alternative to chicken nuggets!).
The famed chef's nod to Hawaii's plantation past with dishes like mochiko crusted calamari and
rissoles Portuguese shrimp turnovers.
The starter options ranged from grilled chicken livers (R46) to sliced and grilled chourico sausage (the prices differed according to whether one has a full or half portion), snails, mussels, giblets (all between R41 and R52),
rissoles at R44, calamari (R42) and green olives with cashews marinated in a chilli - lime olive oil (R40).
A rissole is a small croquette, enclosed in pastry or rolled in breadcrumbs, then usually baked or deep fried.
I decided to try
the rissoles which are pastry pockets stuffed with either a prawn or chicken filling and served with a sweet chilli dipping sauce.