Directions:
- Place the onion, parsley and mint in a food processor. Blend for 30 seconds until smooth. Add the rest of the ingredients.
- Blend until thoroughly mixed together. Divide this mixture into 24 portions. Using wet hands gently shape into rissoles.
- Preheat the grill. Place the rissoles on a preheated, lightly oiled baking sheet. Grill for 5-6 minutes or until browned on all sides and cooked through.
- Serve hot or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 236.79 Kcal (991 kJ) | ||
| Calories from fat | 158.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.6g | 27% | |
|---|---|---|---|
| Cholesterol | 55.18mg | 18% | |
| Sodium | 460.99mg | 19% | |
| Potassium | 258.96mg | 6% | |
| Total Carbs | 4.76g | 2% | |
| Sugars | 1.09g | 4% | |
| Dietary Fiber | 1.28g | 5% | |
| Protein | 13.88g | 28% | |
| Vitamin C | 14mg | 23% | |
| Iron | 2.4mg | 13% | |
| Calcium | 66.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 214.82 Kcal (899 kJ) | ||
| Calories from fat | 143.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.96g | 27% | |
|---|---|---|---|
| Cholesterol | 50.06mg | 18% | |
| Sodium | 418.23mg | 19% | |
| Potassium | 234.93mg | 6% | |
| Total Carbs | 4.32g | 2% | |
| Sugars | 0.99g | 4% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 12.59g | 28% | |
| Vitamin C | 12.7mg | 23% | |
| Iron | 2.1mg | 13% | |
| Calcium | 60mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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