Recipes > Rice, Cereals, Grains > Vermicelli Rissoles

Vermicelli Rissoles


  • 2 ounces of vermicelli
  • 1 ounce of grated cheese
  • 1 egg well beaten
  • a few breadcrumbs
  • seasoning to taste
  • 1 gill of water
  • a little butter, or vege-butter


Boil the vermicelli in the water until tender and all the water absorbed. Then add seasoning, the egg, the cheese, and a few breadcrumbs, if the mixture is too moist. Form into 2 or 3 little cakes, place little bits of butter on each, and bake them a golden brown.


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This recipe serves one person.


Dr. Allinson's Cookery Book (1915).

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