Ingredients

Instructions

  1. Mix rissole ingredients together, using 1 1/2 T soup mix.
  2. Form patties and cook rissoles in pan.
  3. Remove from pan and set aside.
  4. Put water and remaining soup mix in pan to remove sediment from pan.
  5. Add sherry.
  6. Simmer until thick.
  7. Add sour cream.
  8. To Freeze: Form and flash freeze uncooked patties. Label and put in a ziploc bag.
  9. To cook: Thaw and continue on with the recipe as written.