Dining Out

Egg and Bread Crumb Rissoles

A TRADITIONAL Italian meatless dish that is a perfect addition to a summer barbecue or a light dinner at home.

Preparation time – 20 minutes; cook time – 20 minutes. Serves four.

6 large eggs, lightly beaten
1/2 cup freshly grated Parmesan cheese
3-4 tbsp finely chopped fresh flat-leaf parsley
1 tbsp freshly chopped oregano
1 clove garlic, minced
1/2 tsp salt
Freshly ground black pepper
1 pinch of chilli (optional – to taste)
1/2 to 1 cup unseasoned, dry breadcrumbs
3 to 4 tbsp extra-virgin olive oil


  1. Lightly beat the eggs and then mix in the herbs, salt, pepper, garlic and cheese.
  2. Add the bread crumbs slowly mixing continuously until the batter is sticky and no longer liquid (but not to much or the patties will be dry)
  3. Heat 2 tablespoons of oil in a frypan over moderate heat until shimmering but not smoking.
  4. Drop in spoonfuls of the egg batter and flatten with the back of a spoon to form patties (if necessary use oil to coat the spoon so it is easier to remove and doesn’t stick)
    5 Cook for about 2 minutes or until the edges are set and the rissole is lightly browned on the bottom.
  5. Turn the cutlets and cook the other side.
  6. Transfer the cutlets to a paper towel-lined plate and cook the remaining cutlets in the same way, adding additional oil as necessary.
    Can be served hot with a homemade tomato sauce or cold for a picnic.

Essential Tip: The rissoles can be made in advance and refrigerated for up to two-three days or frozen for up to one month.

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