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Easy French Rissoles with Pumpkin and Stale Bread - Freezer Friendly
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Easy French Rissoles with Pumpkin and Stale Bread

Easy French Rissole recipe with added veggies! They are freezer-friendly so this big batch will last you a while.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 30 rissoles


  • 300 g finely diced pumpkin
  • 1 large brown onion
  • olive oil for frying
  • 4 slices stale bread (or 2 bread rolls)
  • 1 cup water
  • 1 kg mince meat (2 x 500g packs of any mince)
  • 3 eggs
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 5 crushed garlic cloves


  • Steam pumpkin until tender. Transfer to a bowl and mash with a fork.
  • Meanwhile, peel and finely chop onion. Heat 2 tablespoons oil in a frying pan and cook onion, over medium heat, stirring, for 3-4 minutes or until translucent. Transfer to the bowl.
  • In another bowl soak bread, town into small pieced, in water until just soft. Squeeze out excess water and add bread to the pumpkin and onion.
  • Add mince, egg, salt, pepper and crushed garlic. Using clean hands "knead" the mixture until it resembles sticky dough and all ingredients are well combined, for about 3 minutes.
  • Form rissoles using a large handful of the mince.
  • Heat about 2 tablespoons oil in a large frying pan over medium heat. Fry rissoles in batches for about 3 minutes on each side - turning gently, or until golden brown on the outside and cooked through on the inside - you can test one by cutting it in half.

To serve French rissoles

  • Serve with your favourite sides like mash and veg or salad. Mushroom sauce goes well with these - here is a great recipe.

To freeze French Rissoles

  • Once cooled, place them in zip lock bags and separate with small pieces of baking paper. This way they won't stick together. You will be able to take out and defrost as much or as little as you need.
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