Rissoles are an Aussie classic family favourite. The humble rissole even made it onto the dinner table in one of my favourite Aussie movies: The Castle. Dale: What’s this darl? Sal: Rissoles. Dale: What are rissoles darl? Sal: Oh, everyone makes rissoles darl.

My recipe for rissoles is meat-free and bursting with juicy mushroom flavour. Unlike the traditional recipe mushrooms make this version free from Cholesterol, Saturated Fat and Sodium and a good source of Dietary Fibre.

mushroom rissoles sm

Mushroom Rissoles
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Ingredients
  1. 300g button mushrooms
  2. 1 red onion
  3. 1 tablespoon fresh thyme leaves
  4. 1 large handful fresh flat-leaf parsley
  5. 1 tablespoon ground flax seeds
  6. 1 tablespoon nutritional yeast
  7. 1/4 teaspoon garlic powder
  8. salt and pepper
  9. 2 tablespoons buckwheat flour
  10. 2 organic free-range eggs
  11. 1 tablespoon coconut oil for shallow frying
Instructions
  1. Remove the stalks from the mushrooms and grate (the easiest method is to use the corse grating attachment on your food processor).
  2. Very finely dice the red onion and combine in a mixing bowl with the grated mushrooms.
  3. Add in the fresh thyme leaves (removed from the stalks), the finely chopped fresh flat-leaf parsley, ground flax seeds, nutritional yeast, garlic powder, salt, pepper and buckwheat flour.
  4. Stir well.
  5. Lightly beat the eggs and add to the bowl before stirring well.
  6. Heat a large heavy based pan to a medium heat and melt the coconut oil.
  7. Divide the mixture into 6 and form into patties with your hands.
  8. Fry for 5 minutes on each side or until golden brown.
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