Rissoles.

Anyone remember Birdseye Rissoles?
I used to love these at meal time as a child.

If anyone knows what the ingredients were can you let me know?

I seem to recall they had pearl barley in them and tasted great but that's about it.

thought they were just fried cardboard?

joeseph wrote in post #18481327
thought they were just fried cardboard?

Any idea on the type of cardboard?

fordmondeo wrote in post #18481336
Any idea on the type of cardboard?

Hope this helps:

http://www.hatads.org.​uk …18-4b34-b89d-1e8bdc05694b

fordmondeo wrote in post #18481336
Any idea on the type of cardboard?

Depends, I have a vague recollection of squarish ones, about 5mm thick. Pretty sure the packaging was more nutritional than the contents.
Looking online it seems there were round ones also, which may have been better...

So, in summary.

Round cardboard pucks coated with breadcrumb and shallow fried.

Being a bit of a foodie had me look this up. I find it a bit humorous that Birdseye, originally an American company, made a staple UK meat dish (since Birdseye here in the US is always known for flash freezing of vegetables). The "original" recipes of rissoles seems to be a mixture of meat, breadcrumbs, onion, and egg: basically smaller patties of what American meatloaf is (beef being the staple meat here: American Irish shepherd pie can even have it instead of lamb). Guess Birdseye introduced more pearl barley to cut down on the cost of meat. Here's an Englishman's take on a modern rissole:

How to make Rissoles