Rissoles

Dioritt

Does anybody remember the packs of rissoles that you could buy back in the 70s? I used to love them but can't find them anywhere anymore.

I've looked for recipies but the ones I've found aren't even close to the same thing. Does anybody here know how to make them?

Sharon J

rosieben

you could take a look here http://www.deliaonline.com/messageboard/7/27794/thread.html

Olliebeak

Dioritt wrote: »

Does anybody remember the packs of rissoles that you could buy back in the 70s? I used to love them but can't find them anywhere anymore.

I've looked for recipies but the ones I've found aren't even close to the same thing. Does anybody here know how to make them?

Sharon J

Birdseye Rissoles were gorgeous! A bit like a meaty fishcake - IYKWIM! I'm not sure if they were bulked out with rice or barley - but it was definitely something like that kind of texture. I haven't seen them in the shops for years.

squeaky

Hi

We have an earlier thread on rissoles so I've added your post to it. Posts are listed in date order so you'll need to read from the beginning.

Good luck

ubamother

on the coating issue - I use smashed up crisps or porridge oats (obviously using oatmeal would be easier than processing fullsized oats, but I hadn't got any!) as I gave up yeast for lent so breadcrumbs are out. I mix in finely chopped thyme or whatever I've got into the coating and it's lovely. I find with fish/meat cakes that once I've rolled them, if I refrigerate them before cooking they seem to stay together better.

purpleivy

I reallywouldn't use left overs from plates. In the same way that you are encouraged to remove baby food from a jar, so remainder doesn't get spit etc in it (those who have used jars... I didn't...) or the way you use a jam spoon or whatever to maintain hygiene.... I just wouldn't do it. You don't necessarily know if someone is ailing and carrying nasties. Not all can be destroyed by the level of heat in cooking.....

Stephen_Leak

Dioritt wrote: »

Does anybody remember the packs of rissoles that you could buy back in the 70s?

Oo yes. Rissoles. They were a sort of red meat fishcake and the culinary equivalent of a Ford Cortina with a black vinyl roof.

However, they (rissoles, not Ford Cortinas) are evidently still popular in south Wales and north-east England. See http://en.wikipedia.org/wiki/Rissoles.

Or is a fishcake really a fish rissole, and the last surviving species?

Shoey1610

PasturesNew wrote: »

Thanks. I think some kind of coating, in a lot of instances looks a bit nicer though.



I have no blitzer and no freezer. Which is why I find it so hard to work out how to make breadcrumbs. Although leaving bread out to go dry wouldn't have occurred to me.

I don't have a blitzer either, I leave the ends of the bread to go hard then I make breadcrumbs using a cheese grater.

COOLTRIKERCHICK

purpleivy wrote: »

I reallywouldn't use left overs from plates. In the same way that you are encouraged to remove baby food from a jar, so remainder doesn't get spit etc in it (those who have used jars... I didn't...) or the way you use a jam spoon or whatever to maintain hygiene.... I just wouldn't do it. You don't necessarily know if someone is ailing and carrying nasties. Not all can be destroyed by the level of heat in cooking.....

i can see you point of view, but its only my family's plates... hy hubby, and my 2 boys..
anyway i am sure i have had worse things in my mouth than spit....:rolleyes:

Dioritt

Olliebeak wrote: »

Birdseye Rissoles were gorgeous! A bit like a meaty fishcake - IYKWIM! I'm not sure if they were bulked out with rice or barley - but it was definitely something like that kind of texture. I haven't seen them in the shops for years.

I'm pretty sure it was barley.

None of the recipes I've found sound like the Birds Eye ones but I'm thinking of trying corned beef, barley and onion coated in breadcrumbs and see how that turns out. It's worth a try at least.