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Veg-friendly rissoles

  • Author: Stacey | Veggie Mama
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 30 minutes
  • Yield: 12
  • Category: dinner
  • Method: frying
  • Cuisine: Australian

Description

sometimes you just need a GOOD OLD AUSSIE RISSOLE WITH TOMATO SAUCE.


Ingredients

  • 1 cup TVP
  • 1 cup beef stock (I use Massell brand, it is vegan and gluten free)
  • 1/2 cup breadcrumbs
  • 1 clove garlic, minced
  • 1.5 tablespoons mixed herbs
  • 2 tablespoons tomato sauce
  • 2 tablespoons worcestershire sauce
  • 1 small or 1/2 large zucchini, grated (don’t squeeze out the juice – it helps keep the rissoles juicy)
  • 2 eggs

Instructions

  1. In a small saucepan, heat the beef stock to boiling.
  2. Add the TVP and leave to rehydrate.
  3. In a large bowl, mix the cooled TVP with the rest of the ingredients with your hands – really get in there and squeeze it all together!
  4. Rest in the fridge until you’re ready to cook – at least 30 minutes.
  5. Form into rissoles with your hands (this amount should make 12) and fry gently in oil over medium heat until golden brown on the bottom.
  6. Flip and continue frying until the underside is golden and the rissoles are cooked through.

Keywords: rissoles, veggie rissoles, easy rissoles, Aussie rissoles