Rissoles With and Without Taste

A good dinner to make to deal with a variety of dietary needs.

Tonight I didn’t have any eggs so just added a bit more honey.

Rissoles With Taste

  • 500g Mince
  • 2-3 Cloves Garlic (diced)
  • 1T Coconut Oil
  • 1t Parsley
  • 1t Chives
  • 1 Carrot (grated)
  • 1 zucchini (grated)
  • 1t Tumeric
  • 3/4t Curry Powder
  • 1/2t Salt
  • 1 Egg and/or
  • 1-2T Honey
  • 1/2C Rice Crumbs (GF Breadcrumbs)
  1. Brown Garlic in Oil. Add parsley and chives.
  2. Mix together all ingredients except rice crumbs.
  3. Make into balls and roll in rice crumbs.
  4. Cook as you would normally cook rissoles – in a pan, on a BBQ….
  5. Don’t clean out your pan! You’ll need it for the gravy.

Tasty Gravy

  • 1C Water (I reuse the vege water from the veges I boil to go with it)
  • 1/2t Salt
  • 1-2t brown/coconut sugar (depends how sweet you like it)
  • 2-3t Tapioca Starch / corn flour
  1. Put the water in the pan you cooked the rissoles in and keep it on a lowish heat. Scrape all the yummy cooked rissole bits off of the pan and mix into the water.
  2. Add the salt and sugar to the water.
  3. Mix the tapioca starch into a little bit of cold water to dissolve then pour into the pan with the rest of the ingredients.
  4. Stir immediately and keep stirring until it thickens into gravy.

Free from Gluten, Dairy, Soy, Egg (if you just use honey)

Very high Salicylates and Amines, High Fodmaps


Failsafe Rissoles

  • 500g Mince (I can only tolerate failsafe mince from a butcher I trust not to put preservatives into it)
  • 2T Maple Syrup
  • 1t Salt
  • 1t Parsley
  • 1t Chives
  • 1/2C Rice Crumbs
  1. Mix together all ingredients except the rice crumbs.
  2. Roll into balls and roll in crumbs.
  3. Fry in pan

If you can tolerate moderate Salicylates add some peeled grated zucchini – it is a taste explosion for failsafers!

Low Salicylate, Low Amine, Low Glutamate, Low Fodmap, Egg Free, Dairy Free, Gluten Free, Soy Free

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