Nut and Rice Rissoles
Deep fried rissoles or rice and chopped nuts of your choice. Great for using up leftover rice.
| Serves | : 2 – 4 |
| Preparation Time | : 10 minutes |
| Cooking Time | : 10 minutes |
Ingredients
2 oz / 50g cooked rice (brown or white)
1 onion, finely chopped
1 oz / 25 g butter
4 oz / 110 g chopped nuts (ground would do)
1 egg, beaten
2 oz / 50 g breadcrumbs
4 oz / 110 g cheddar cheese, grated
salt and pepper seasoning
Oil for deep frying
Herbs & Spices
1/4 tsp Sage
pinch Nutmeg Ground
Cooking Instructions
Fry the onion in the butter over a medium heat until soft. Allow to cool then place in a mixing bowl along with all the other ingredients. Mix well.
Use your hands to roll golf-ball sizes of mix, then flatten slightly into little patties. Heat about 1 inch of oil in a pan and when hot, deep fry the rissoles until golden brown. Turn during cooking to ensure an even colour.
Great served with chutneys.
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