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Vegetable Rissoles

Chef.Foodie's picture
Ingredients
  Potatoes 225 Gram
  Peas 225 Gram
  Carrots 225 Gram
  Cauliflower 225 Gram
  Celery 55 Gram
  Onion 55 Gram
  Salt To Taste
  Pepper To Taste
  Powdered herbs 1 Teaspoon
  Chopped parsley 1 Teaspoon (Leveled)
  Grated cheese 15 Gram
  Margarine 30 Gram
  Egg 1
  Breadcrumbs 30 Gram
  Fat 30 Gram
Directions

1. Prepare and cook vegetables till tender.
2. Mash vegetables and dry over a fire.
3. Add margarine, cheese, parsley, herbs and seasoning. Form into rissoles.
4. Dip in egg, roll in breadcrumbs and deep fry till golden brown. Drain well and serve with tomato,sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Oceanian
Course: 
Appetizer
Method: 
Deep Fried
Interest: 
Holiday, Party
Ingredient: 
Vegetable
Servings: 
4

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4.133335
Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 309 Calories from Fat 148

% Daily Value*

Total Fat 17 g25.5%

Saturated Fat 4.5 g22.4%

Trans Fat 0 g

Cholesterol 62.5 mg20.8%

Sodium 301.4 mg12.6%

Total Carbohydrates 33 g10.9%

Dietary Fiber 7.8 g31%

Sugars 9 g

Protein 10 g19.5%

Vitamin A 206.9% Vitamin C 109.8%

Calcium 12.2% Iron 13%

*Based on a 2000 Calorie diet

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Vegetable Rissoles Recipe