Curry Rissoles

1/2lb Cooked Meat (minced)
1 level tablespoon Curry Powder
1 dessertspoon chutney
1 Egg
Squeeze of Lemon Juice and browned Breadcrumbs

Method: Mix chutney, lemon juice and curry powder with the mince. Season and bind with beaten egg. Take small portions[,] form into shapes on a floured board, coat with egg and breadcrumbs. Deep fry and drain.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.9.

Batter Rissoles

Batter using 2 eggs. 1 small finely chopped onion, 1 cup finely chopped cold meat.

Mix meat and onion, dip in batter, fry in a small amount of fat in a hot pan. It takes only a few minutes to brown and cook. Makes a little meat go a long way.

Source: contributed by Elaine Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.10

Rissoles

1/2 kg Mince

1 small cup Milk

Pepper & Salt

1 pkt Chicken Noodle Soup or 1 pkt French Onion Soup

Dessert Spoon Soya Sauce

2 cups Flour

1 small cup Water

Oregano

Finely Chopped Onion

2 Eggs Beaten

Method: Combine ingredients and drop on hot plate. (Mushy mixture.)

Source: contributed by J. McIntyre in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.18.

Beef Tropicana

1 Kg. minced steak

1 egg

1 packet pea and ham soup

1 large tin pineapple pieces.

Method: Mix together mince, soup, egg and fry lightly. Place in casserole and cover with pineapple pieces. With juice of pineapple make up to 4 cups with water and add 2 tablespoons soya sauce. Boil and thicken with cornflour, pour over rissoles and cover with lid. Cook for 45 minutes in moderate oven.

Source: contributed by G. Burgess in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.39.

Zucchini and Carrot Rissoles

125g pkt instant Mashed Potato Flakes

1.1/2 cups boiling Water

12 oz Zucchini

3 oz grated Cheddar Cheese

2 tbspns Milk

1 cup unprocessed Bran

Oil for shallow frying

1 oz Butter

1 Carrot

Salt and Pepper

1 Egg

1/2 cup ground Almonds

Method: Place potato flakes into bowl, pour boiling water over, stir quickly till well combined. Melt butter in pan, add coarsely grated zucchini and coarsely grated carrot, cook 5 minutes, stirring occasionally. Add cheese, salt and pepper, mix till cheese has melted. Add potato mixture, mix till well combined. Cool slightly. Divide mixture into 12 equal portions. Mould each portion into patty shape, brush with combined beaten egg and milk, toss in combined bran and almonds. Repeat the egg and bran process. Heat oil in pan, add rissoles, cook 3 to 4 minutes on each side or till golden brown.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.20.

Meat Patties

500 gm Mince

3 cups S.R. Flour

1 can Bear Brand Evap Milk

1 pkt Chicken Noodle Soup

500gm Sausage Meat

2 Eggs

1 pkt French Onion Soup

Method: Soak soup in 1 cup boiling water. Add meat[,] eggs, S.R. Flour, Bear Brand Milk. Mix well, make into patties & cook.

Source: contributed by H. Hackett in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.21.

Rissoles

500g Mince Meat

1 cup Milk

1 Egg

1 Onion finely chopped

1 pkt Chicken Noodle Soup

Salt & Pepper

1 cup Water

1 cup S.R. Flour

1/2 cup Rolled Oats

1 Carrot grated

Parsley

(can add trombone & zucchini)

Method: Mix all ingredients together & cook on B.B.Q. or in frypan. Makes about 30.

Source: contributed by R. Hore in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.21.

Savoury Rice Patties

2 cups cooked rice
1 finely chopped onion
1 egg
1 crushed bacon cube
1 packet dried cream of onion soup mix

Method: Mix all ingredients together and form into patties. Fry in a little melted butter, until lightly golden each side. Serve hot or cold.

Source: contributed by E. Lutchford in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Nut Meat

1 small onion
1 cup breadcrumbs
1 cup nuts (almonds, walnuts or mixed) grated or ground
1 cup mashed potatoes
1/2 cup milk (mashed with potatoes)
1 tbsp butter
thyme or parsley to flavour

Method: Mix thoroughly, place in greased baking dish, or loaf tin. Cook in moderate oven for 1 hour (or can be made into rissoles). Serve hot with vegetables or cold with salad.

Source: contributed by E. McNamara in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).