Rissoles, vegetable, fried in sunflower oil

Vegetable rissoles are shaped mixtures of vegetables, described here as a recipe made with potato, turnip, carrot and pea, fried in sunflower oil. They mainly provide carbohydrate and fat, with a smaller amount of protein. Per 100g, they contain 13g of carbohydrate, 7.2g of fat and 1.5g of protein, and provide 504 kJ of energy.

Carbohydrate provides energy for the body, while fat also supplies energy and helps with the absorption of fat-soluble vitamins. Frying adds fat, which is worth noting when considering overall energy intake. The nutritional content can vary with the recipe and the amount of oil absorbed during cooking. Full nutrient figures, including salt, sugars and saturated fat, are given in the tables below.