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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 2 |
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This World War II recipe was first published by Marmite and is a tasty Vegetarian alternative to regular Rissoles. I've rewritten the directions to be a little more precise and suit modern methods to a greater extent. Marmite is a British 'spread' and you can obtain it at an international grocery store in the United States. As a WWII ad for Marmite says stock your larder with a few jars of Marmite now! . Enjoy :) Please Note: Preparation time includes Rice Cooking time! Ingredients:
1 cup uncooked rice |
2 cups vegetable stock |
1/2 teaspoon mustard powder |
1/4 cup grated horseradish |
marmite |
salt |
pepper |
1 egg, beaten |
breadcrumbs or oatmeal |
vegetable oil (for frying) |
Directions:
1. Boil the rice in vegetable stock (about 45 minutes or until cooked).
2. Add mustard and horseradish.
3. Add Marmite (I like about 1-2 teaspoons) Salt and Pepper to taste.
4. Make into 'Rissoles' by rolling into 1.5 inch balls and then pressing lightly with a fork.
5. Dip in beaten Egg.
6. Coat in Breadcrumbs or dry Oatmeal.
7. Fry in Vegetable Oil- either shallow pan fry or deep fry in a basket until crisp on the outside.
8. Serve with Potatoes, Vegetables and Gravy for a full meal.
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