| Roberts' G.F.P flour | 2 tabs | |
| Roberts' Soy Grits (pre-soaked, well drained) | 200g | |
| Mince | 200g | |
| Brown Rice, cooked and drained | 150g | |
| Egg (59g) | 1 | |
| Onion, finely chopped | 1 | |
| Carrot, grated | 1 | |
| Soy Sauce | 1 tab | |
| Pepper and salt | to taste | |
| Tomato Puree | 2 tabs | |
| Oil for frying | | |
| Extra flour for coating | | |
|
Place all ingredients in medium bowl. Mix thoroughly.
Form into rissoles, pressing firmly.
Roll in gluten free plain flour. Refrigerate for half an hour.
Heat oil in pan and fry rissoles until cooked through.
Drain on crushed paper towel and keep warm.
Serve on plate with salad or use to make burgers. |
Domestic
/ Recipes / Gluten Free