Deb’s Rissoles

Deb's Rissoles

Photographed by Sebastian & Deborah

√ Wheat Free, √ Yeast Free, √ Egg Free, √ Natural MSG, √ Gluten Free

(Makes 12 rissoles)

1 tbsp chia seeds or flax seeds (Substitute with 1 egg if you can tolerate them)
3 tbsp water
500 g minced meat
1 onion, finely diced
1 medium zucchini, grated
1 medium carrot, grated
2 tbsp tomato paste (optional if you can tolerate natural MSG)
1 tsp oregano
Salt & pepper to taste
Quinoa flakes
WF/GF corn flour

Soak chia seeds or flax seeds and water for about 15 mins until the consistency changes to a gel.  In a bowl mix minced meat, onion, zucchini, carrot, oregano, salt and pepper with your hands.  Add the chia / flax gel to the mixture and continue mixing.  If the consistency is too wet add quinoa flakes a little at a time.

Roll into balls, flatten slightly and roll in rice flour.  Grill or fry in oil until browned.  Add a little corn flour to the remaining pan juices in the pan to create a gravy to your preferred consistency.  Alternatively use the pan juices as a gravy by itself.