Directions
- 1Grate the onion to avoid large chunks and extract full flavor.
- 2Chop some parsley, leaving a few sprigs for garnish.
- 3Combine the grated onion and chopped parsley with the rissole mixture in a bowl.
- 4Prepare the metal baking tray by oiling its base thoroughly; do not use baking paper.
- 5Prepare the coating by mixing panko breadcrumbs, paprika, parmesan, salt, and pepper.
- 6Wearing gloves, scoop about a quarter cup of the rissole mixture.
- 7Form the mixture into rissole shapes and coat them lightly with the prepared breadcrumb mixture to create a crispy edge.
- 8Place the formed rissoles directly onto the greased baking tray.
- 9Once all 12 rissoles are on the tray, spray them generously with olive oil.
- 10Bake the rissoles in the oven for approximately 20 minutes until golden and crispy.
- 11Serve with sour cream garlic cucumbers and mashed potato.
Ingredients
- onion
- parsley
- 0.25 cup rissole mixture
- panko breadcrumbs
- paprika
- parmesan
- salt
- pepper
- olive oil
Equipment
metal trayglovesbaking tray
Tips
- Grate the onion to avoid large chunks and ensure a smooth mix.
- The mixture is quite wet, which keeps the rissoles juicy in the oven.
- Oil the metal tray directly, do not use baking paper, for a crispy bottom.
- You can leave out parsley if preferred.
- Rissoles can be eaten cold or warm, frozen cooked or raw, and even baked from raw.
- Serve with sour cream garlic cucumbers and mashed potato.
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