1 hr 10 mins
This World War II recipe was first published by Marmite and is a tasty Vegetarian alternative to regular Rissoles. I've rewritten the directions to be a little more precise and suit modern methods to a greater extent. Marmite is a British 'spread' and you can obtain it at an international grocery store in the United States. As a WWII ad for Marmite says "stock your larder with a few jars of Marmite now!". Enjoy :) Please Note: Preparation time includes Rice Cooking time!
My Private Note
Units: US | Metric
- 1Boil the rice in vegetable stock (about 45 minutes or until cooked).
- 2Add mustard and horseradish.
- 3Add Marmite (I like about 1-2 teaspoons) Salt and Pepper to taste.
- 4Make into 'Rissoles' by rolling into 1.5 inch balls and then pressing lightly with a fork.
- 5Dip in beaten Egg.
- 6Coat in Breadcrumbs or dry Oatmeal.
- 7Fry in Vegetable Oil- either shallow pan fry or deep fry in a basket until crisp on the outside.
- 8Serve with Potatoes, Vegetables and Gravy for a full meal.
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Nutritional Facts for Mock Beef Rissoles
Serving Size: 1 (73 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 200.4
- Calories from Fat 14
- Total Fat 1.6 g
- Saturated Fat 0.4 g
- Cholesterol 46.5 mg
- Sodium 55.9 mg
- Total Carbohydrate 40.1 g
- Dietary Fiber 1.1 g
- Sugars 1.0 g
- Protein 5.0 g
The following items or measurements are not included: