Red Rice Rissoles

red rice rissoles

Red Rice Rissoles

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Servings: 6
Calories: 443


  • 1 large red onion chopped
  • 1 red pepper chopped
  • 2 garlic cloves crushed
  • 1 red chilli finely chopped
  • 2 tbsp olive oil
  • 1 oz butter
  • 8 oz risotto rice
  • 1 3/4 pints stock
  • 4 sun-dried tomatoes chopped
  • 2 tbsp tomato puree
  • 2 tsp dried oregano
  • 3 tbsp chopped fresh parsley
  • 6 oz cheese e.g. red Leicester or smoked Cheddar
  • 1 egg beaten
  • 4 oz dried breadcrumbs
  • oil for deep frying
  • salt and ground black pepper


  • Fry the onion, pepper, garlic and chilli in the oil and butter for 5 minutes. Stir in the rice and fry for a further 2 minutes.
  • Pour in the stock and add the sun-dried tomatoes, puree, oregano and seasoning. Bring to the boil, stirring occasionally, then cover and simmer for 20 minutes.
  • Stir in the parsley then turn into a shallow dish and chill until firm. When cold, divide into 12 and shape
  • into equally-sized balls.
  • Cut the cheese into 12 pieces and press a nugget into the centre of each rice rissole.
  • Put the beaten egg in one bowl and the breadcrumbs into another. Dip the rissoles first into the egg, then into the breadcrumbs, coating each of them evenly.
  • Place the rissoles on a plate and chill again for 30 minutes. Fill a deep frying pan one-third full of oil and heat until a cube of day-old bread browns in under a minute.
  • Fry the rissoles in batches for about 3 - 4 minutes, reheating the oil in-between. Drain on kitchen paper and keep warm, uncovered. Serve with a side salad.
Calories: 443 kcal
Carbohydrates: 51 g
Protein: 14 g
Fat: 20g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 67 mg
Sodium: 919 mg
Potassium: 290 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 1647 IU
Vitamin C: 42 mg
Calcium: 270 mg
Iron: 4 mg
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