Mock Beef Rissoles Recipes

Steps:

• Rinse beef shoulder to remove any unwanted residue, pat dry with paper toweling, and place on a utility platter. In a small bowl, make the rub for the beef by combining Smokey Rotisserie Seasoning and Garlic Pepper. Rub the seasonings into all surfaces of the beef, cover with a sheet of plastic wrap and set aside for at least 30 minutes and up to 2 hours at room temperature. (The seasonings will actually begin to "cure" the meat.)
• Preheat oven to 425 degrees F.
• In an ovenproof skillet heat 1 tablespoon of the oil over high heat, and sear all sides of beef. Cover pan (with lid or foil) and transfer to oven to finish cooking, bringing to an internal temperature of 115 degrees F on an instant-read thermometer, about 30 minutes.
• While the beef is in the oven, heat remaining oil over medium-high heat and cook the onions until they are translucent. Add the mushrooms and cook until they soften and begin to give up their juices. Season, to taste, with salt and pepper.
• Remove beef from oven and let rest to carryover cook to an internal temperature of 132 degrees F for medium-rare, about 10 to 15 minutes.
• Slice beef into steaks, and transfer to serving dish. Top with onion and mushrooms.

Steps:

• Place all ingredients in a bowl and mix well together with your hands.
• If the mix is too wet add breadcrumbs.
• Roll into small balls (about the size of golfballs) and flatten slightly.
• Place small amount of oil in a frypan on medium heat.
• Fry until brown and firm.

Steps:

• Boil the rice in vegetable stock (about 45 minutes or until cooked).
• Add mustard and horseradish.
• Add Marmite (I like about 1-2 teaspoons) Salt and Pepper to taste.
• Make into 'Rissoles' by rolling into 1.5 inch balls and then pressing lightly with a fork.
• Dip in beaten Egg.
• Coat in Breadcrumbs or dry Oatmeal.
• Fry in Vegetable Oil- either shallow pan fry or deep fry in a basket until crisp on the outside.
• Serve with Potatoes, Vegetables and Gravy for a full meal.

Steps:

• Use a sharp knife or food processor to mince the beef.
• Heat up a skillet on medium with a bit of oil.
• In a bowl, mix the beef, onion, parsley, bread crumbs, egg, and cinnamon.
• Form into patties and coat both sides lightly with flour.
• Cook rissoles on one side until browned, then turn to the other side and cook until browned and heated through.
• Serve topped with ketchup or leftover gravy.

Steps:

• Cook bacon in a large non-stick frying pan over medium-high heat until crisp. Remove from heat.
• Using your hands, combine bacon, beef, breadcrumbs, egg, finely chopped green onions, parsley, Worcestershire sauce and half the barbecue sauce; mix well. Shape mixture into eight rissoles (small patties.).
• Heat oil in the non-stick pan over medium heat. Cook rissoles until browned on both sides and cooked through. Remove from pan, cover to keep warm.
• Drain any excess oil from pan, add mustard, stock and remaining barbecue sauce; bring to the boil. Combine cornstarch and water, stir into gravy and cook until gravy thickens.
• Serve rissoles with gravy, cabbage mash, and cooked greens.

Steps:

• Boil and mash potatoes. Set aside to cool (not cold).
• Cut up corned beef and add to potatoes.
• Add rest of ingredients (except 2 additional beaten eggs). Mix thoroughly.
• Roll into rissoles or shape of croquettes.
• Dip into beaten egg and roll in more bread crumbs.
• Fry in deep fat until golden brown.
• These may be heated in oven on tray if not used at once. Size of the tin of corned beef can also be changed to suit.