Rissoles recipe

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Ingredients

¼ cup olive oil
2 cups chopped onion
2 tablespoons wheat bran
1 cup oat bran
1 cube vegetable bouillon
½ cup hot water
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon dried marjoram
1 teaspoon ground sage
1 (.75 ounce) packet instant gravy mix
1 tablespoon prepared horseradish

Nutrition Info

459.3 calories
carbohydrate: 28.1 g
cholesterol: 59 mg
fat: 34.5 g
fiber: 6.2 g
protein: 19.9 g
saturatedFat: 14.2 g
servingSize: -
sodium: 620 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large skillet over medium heat and saute onions until transparent. Stir in wheat bran and oat bran. Meanwhile, dissolve bouillon in hot water.

  2. Stir cheese, marjoram and sage into onion mixture. When cheese is melted, gradually stir in enough bouillon water to create a moist batter. Remove from heat and refrigerate for 30 minutes.

  3. Preheat oven to 350 degrees F (175 degrees C). Form mixture into patties and place on a baking sheet.

  4. Bake in preheated oven for 15 minutes.

  5. Prepare gravy according to package directions and add horseradish.

Recipe Yield

4 servings

Recipe Note

This recipe was one that was served after my mother became a vegetarian. She served it with a wonderful horseradish gravy.

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