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Old Fashioned Rissoles

on April 13, 2013

My mother made these with rice, and it was a way to extend meat or use up leftover meat. I tried to replicate the old recipe, but cauliflower will add something to the taste that rice does not. You can leave out the cauliflower if you don’t care for it.



Shredded coconut ½ cup

Pork breakfast sausage 1 lb

Cauliflower grated 1 cup

Curry powder, mild, 1 tsp

Psyllium powder, 1 tsp (helps bind)

Egg 1, beaten

Salt & pepper to taste


Fry the sausage, remove from heat; add the coconut and seasoning, let the coconut soak up the fat from the sausage; add cauliflower , psyllium , and egg.  Form  into small patties, then fry in bacon fat, palm or coconut oil until browned. Serve with herbed mayonnaise, marinara sauce, or plain.


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