Our butcher sells a dozen rissoles for $6-00, but you can make your own. You can fry them in a pan or cook them in the oven. I use an air fryer because it doesn’t require oil. I spray the top of them with Canola Oil Spray to prevent them from drying out or burning. I cook them for 10 minutes, them take them out and turn them over. I spray the second side and cook for a further 10 minutes. Any fat will drip through the perforated basket into the base.


The sauce requires 1x405ml can of Berri Apricot Nectar and 1x35g sacket of Continental French Onion Simmer Soup, salt reduced.
Heat the apricot nectar in a small pot and mix in the soup mix powder, stirring regularly.

Serve the rissoles on the plate with vegetables and spoon the sauce over them. It makes a tasty change from gravy. A variation on Apricot Chicken.

Incidentally, I use the air fryer for all sorts of things - fish and chips, steak, potato wedges and onion rings, chicken kievs. Healthy fat-free frying.