Directions:
- Mix rissole ingredients together, using 1 1/2 T soup mix.
- Form patties and cook rissoles in pan.
- Remove from pan and set aside.
- Put water and remaining soup mix in pan to remove sediment from pan.
- Add sherry.
- Simmer until thick.
- Add sour cream.
- To Freeze: Form and flash freeze uncooked patties. Label and put in a ziploc bag.
- To cook: Thaw and continue on with the recipe as written.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 796.83 Kcal (3336 kJ) | ||
| Calories from fat | 383.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.59g | 66% | |
|---|---|---|---|
| Cholesterol | 20.81mg | 7% | |
| Sodium | 176.79mg | 7% | |
| Potassium | 41.94mg | 1% | |
| Total Carbs | 82.61g | 28% | |
| Sugars | 2.37g | 9% | |
| Dietary Fiber | 2.38g | 10% | |
| Protein | 15.86g | 32% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 10.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 786.56 Kcal (3293 kJ) | ||
| Calories from fat | 378.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.04g | 66% | |
|---|---|---|---|
| Cholesterol | 20.54mg | 7% | |
| Sodium | 174.51mg | 7% | |
| Potassium | 41.4mg | 1% | |
| Total Carbs | 81.54g | 28% | |
| Sugars | 2.34g | 9% | |
| Dietary Fiber | 2.35g | 10% | |
| Protein | 15.66g | 32% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 10.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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