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How would i log Rissoles made at a local butcher shop?

cherylzcv8
cherylzcv8 Posts: 26 Member
edited January 18 in Food and Nutrition
What would be the easiest way to log Rissoles that have been made at a Butchers shop? weight is not a problem as i have scales, but how would i estimate the rest...do i have to dissect one and guess whats in it?

Replies

  • tadpole242
    tadpole242 Posts: 507 Member
    Weigh them, Rissoles are mostly meat and eggs mainly so 90% meat and 10% egg/bread crumb, so find you equivalent meat fried, that will make 90% of the calories, raw egg and bread crumbs will make the rest.
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