Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes.

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Old 05-01-2013, 07:13 AM posted to alt.food.diabetic
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Default What size should a Rissole be?

I am going to try making these with no bread, egg or dairy. Will be using
ground beef, onion, summer squash and zucchini, carrot, bell pepper, salt,
pepper, oregano, parsley and a little ketchup. I will put a tiny bit of
flour on the outside. I only have sweet rice flour and whole wheat. Am
thinking that the sweet rice would work better. Am going to fry them in
olive oil. Am also going to shred or finely chop the veggies and cook them
down before adding and chill the mixture well as I have read to do online.

But my question is... What size should they be? And the shape? I am
assuming in patties but I have seen some that look more like sausages. I am
thinking that because I am not using a binder, it might be better to do tiny
ones. Like for a slider.



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Old 06-01-2013, 11:43 PM posted to alt.food.diabetic
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Default What size should a Rissole be?

You can do them any size or shape you wish. I do about a regular donut
size and thicker than a hamburger patty, more like a semi-flattened
tennis ball. Need to cook it slower and longer than a hamburger patty
due to the thickness. I always use minced beef (hamburger) half and half
with sausage mince. That acts as the binder with no need for flour or
egg in the actual mix. I do flour on the outside though.
"Julie Bove" wrote in message
...
I am going to try making these with no bread, egg or dairy. Will be
using ground beef, onion, summer squash and zucchini, carrot, bell
pepper, salt, pepper, oregano, parsley and a little ketchup. I will
put a tiny bit of flour on the outside. I only have sweet rice flour
and whole wheat. Am thinking that the sweet rice would work better.
Am going to fry them in olive oil. Am also going to shred or finely
chop the veggies and cook them down before adding and chill the
mixture well as I have read to do online.

But my question is... What size should they be? And the shape? I am
assuming in patties but I have seen some that look more like sausages.
I am thinking that because I am not using a binder, it might be better
to do tiny ones. Like for a slider.

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Old 07-01-2013, 12:12 AM posted to alt.food.diabetic
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Posts: 44,248
Default What size should a Rissole be?


"Ozgirl" wrote in message
...
You can do them any size or shape you wish. I do about a regular donut
size and thicker than a hamburger patty, more like a semi-flattened tennis
ball. Need to cook it slower and longer than a hamburger patty due to the
thickness. I always use minced beef (hamburger) half and half with sausage
mince. That acts as the binder with no need for flour or egg in the actual
mix. I do flour on the outside though.


Thanks! I decided to do tiny ones like slider size because I wasn't using
egg and I thought they would hold together better if tiny. But I did make a
mistake. Because I wanted them small I thought it would be better to grate
the veggies. Apparently peppers won't grate. I minced them. I did add a
summer squash...looks like a yellow zucchini, only because it came packaged
with the zucchini. Because it is rather flavorless I think it diluted the
taste a bit. And trying to grate the onion was a mistake. It turned to
mush. I didn't do the whole thing. After it became apparent that it wasn't
working, I resorted to a fine mince. But when I cooked a bit to see the
taste, the texture was off. Like a baby food patty. So I wound up adding
two slices of bread which didn't up the carb count by much given the amount
of food I wound up with. From two pounds of meat we will have enough for
about 8 meals. Maybe more. I did add more pepper and ketchup because the
flavor wasn't strong enough for me. I also added some dried shallot and
onion until it smelled and felt right to me. Mind you I don't know how a
Rissole mix should feel but it felt like meatloaf and we like meatloaf!

Also the rice flour won't brown so I didn't get the crisp looking crust like
I've seen in pics. So I used whole wheat flour. The first batch came out a
bit soft on the outside but subsequent batches did have the nice dark, crisp
crust. And although a few patties broke in half or lost a little piece,
most are intact. Angela is excited to try them because I told her they were
Australian food.

Ah but now I have to go take her to the Dr. She's going to miss her
clogging class. Tripped over the cord of her laptop last night. Fell into
a trash can and sent it rolling into the dining room. So the whole thing
sounded a lot worse than it was. But three toes are still hurting. They
don't appear to be broken but I need to know for sure, especially with her
now getting ready to go en pointe in dance. She is unhappy to have to go
back to the Dr. And really so am I.

I think I will try to reheat the patties in the skillet because I might lose
the texture if I put them in the microwave.




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