Rissole Rolls
SERVES
4
PREP TIME
15 mins
COOK TIME
25 mins
INGREDIENTS
Calories
628
Carbs
25g
Sugar
15g
Protein
33g
Fat
166g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- For a quick pickled red onion, boil sugar and vinegar for 1 min, add red onion and remove from heat – let cool.
- Place slaw and sauerkraut into a bowl. Cut haloumi into 1cm slices.
- Cook rissoles according to the instructions on the pack. Set aside.
- Heat bread on an oven tray. Place buns in oven for about 5 minutes, until warmed through.
- Cook haloumi, heat a drizzle of oil in a non-stick fry-pan on medium-high heat and cook haloumi for about 1-2 minute each side, until golden.
- Serve sliders filled with slaw, sliced rissoles, pickled red onions, haloumi and extra slaw on the side.
