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Grain Free Smoky Rissoles



Smoky Rissoles
2 kg grass fed mince, beef or pork

250gm free range bacon, diced 

1 lg onion, diced
2 zucchini grated

1-2 carrots gratted
4 eggs whisked
2 heaped tblsp smoked paprika
1 tblsp mixed herbs

1 tsp turmeric
4-5 spring onions, finely sliced
1/4 cup finely chopped garlic chives

Add all the ingredients into a large mixing bowl. Using your hands, mix well.
Roll 1/4 cup of mixture into rissoles, flatted.
Repeat with remaining mixture.
Allow the rissoles to rest in the fridge for 1-2 hour.

Cook in a med hot frypan, in batches. Keep warm in the oven until remainder are cooked.
I pack rissoles into packs of 4 and freeze.
I use these rissoles for breakfast, we call them sausage and egg wraps, lunchbox, snack and a really quick and easy dinner.

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