“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!”
READY IN:
1hr 10mins
SERVES:
4
YIELD:
16 Rissoles
UNITS:
US

Ingredients Nutrition

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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