No more dry, tasteless rissoles – these are plump, extra juicy, extra tasty and they have hidden veggies! I usually make Beef Rissoles but you can make these with lamb, pork, chicken or turkey. AND…. a Conference announcement!!!
I know many Aussies grew up with rissoles as a weekly meal, but that doesn’t include my family. My mother probably still doesn’t know what they are. My first experience with rissoles was when I moved out of home at the tender age of 18 and shared a flat with a real true-blue Aussie lass. She introduced me to the joys(??) of having the same meals every week, on the same night.
I kid you not.
Bolognese on Monday night. Bangers and Mash on Tuesday night (the real cheap “sausos”). Store bought rissoles on Wednesday night. Frozen Chicken Kiev on Thursday night.
That was our weekly meal rotation for almost 2 years!!!
I was allowed to lash out on Sunday nights. And Friday and Saturday nights…. well, we were 18. We got up to mischief in town!
These Rissoles I’m sharing today are a little different to the store bought rissoles that were our Wednesday night dinners…..
I promised you plump and juicy, and these really are. There are a few ways to make rissoles that are extra juicy (and tasty!):
- Grated onion – terrific way to get extra flavour into your rissoles as well as juiciness (from the onion juices). Chopped onions = uncooked bits in rissoles;
- Grated zucchini – it’s about hidden veggies as well as the moisture in the zucchinis that makes the rissoles juicy;
- Don’t even think about pressing the juices out while they cook!!! It’s a crime!!
- Press a little indent in the patties, like when making burgers, and this will stop the rissoles from puffing up into rounds which gives rise to the temptation to press them flat which squeezes the juices out;
- Don’t overcook – I know that goes without saying; and
- Right amount of breadcrumbs – too much = dry patties = 😩
See how juicy these are? And these were sitting around for a while as I faffed around with my camera!
Here’s what I mean about pressing an indent into the patties, and how the rissoles stay nice and flat while cooking. Well, on the stove it does. When they are baked, rissoles shrink more so they do look a bit more like squashed meatballs. But still super tasty, and you do get a gorgeous browning on them!
***** EVERYTHING FOOD CONFERENCE 2018 *****
Just in brief, I’m interrupting our regular food chatter to share exciting news: I’ll be presenting at the Everything Food Conference in 2018 in UTAH!! Yep, you heard right. I’m travelling aaaalll the way from Sydney to Utah in the States just to present at a food blogging conference. 🙂
I know the concept of a food blogging conference may sound quite strange to non bloggers! This whole food blogging world has evolved rapidly over the past few years. And it’s because of this that I’m very fortunate to be able to make a living from this website.
Food blogging conferences are an opportunity for bloggers to meet and make friends, to learn and network. Everything Food Conference is not the first conference I’ve been approached by to speak at, but it’s the first one I’ve accepted because I truly think it is one worth attending.
My presentation is about growing a blog. Yes, it’s The Hot Topic. Everyone, from other bloggers to PR agencies, media, brands, wants to know “how I did it”. I want to help everyone who reaches out – by email, through this website, on Facebook, on Instagram, by phone. So many forms of communication!!
But there’s only so many hours in the day, and this conference is a chance for me to share information with lots of people in one go.
I feel uncomfortable bringing the business side of what I do into my website, but I can’t avoid that to explain what this is all about. But I am going to stop here. 🙂 Those who are interested in finding out more about the conference can do so here, and this is the page about me!
Oh – and the reason I am making an announcement about a conference taking place in May 2018 is because tickets go on sale on Wednesday 20th September US time (which is Thursday for Australia) and for that day only, the tickets are discounted by $100. 🙂 The tickets for this conference sell out very fast!
Back to dinner – Beef RISSOLES!!!
And I’m actually serious. I have these sitting in the fridge, these actual ones in the photo below, including the mashed potato, ready to be reheated for dinner tonight. When I hack things up for photos, smear them in ketchup and fiddle with them with my hands, I just can’t offload them to someone else.
I eat a LOT of leftovers for dinner – and I’m totally cool with that! – Nagi xx
- 1 small brown onion
- 1/2 cup panko breadcrumbs (or normal)
- 500 g / 1 lb beef mince (ground beef) (Note 1)
- 1 small zucchini
- 1 small carrot
- 1 egg
- 1 large garlic clove , minced
- 1/2 tsp dried thyme
- 1/2 tsp oregano (or sub with other favourite herbs)
- 1/2 tsp each salt and pepper
- 2 tsp Worcestershire Sauce
- 1 - 2 tbsp oil
- Tomato Ketchup!
- Grate the onion into a large bowl using a box grater (see video). Add panko, mix briefly to coat in the onion juices.
- Grate zucchini and carrot into the bowl. Add remaining Rissoles ingredients. Mix well. Scoop up about 1/4 cup of mixture, form a 1.7cm / 2/3" thick pattie. Indent the middle slightly (Note 2, see photos in post). Repeat with remaining mixture - you should make 10 - 12.
- Heat oil in a skillet over medium heat. Add half the patties and cook for 4 minutes or until dark golden. Press LIGHTLY with spatula, if you press hard, you'll press the juices out!
- Flip and cook the other side for 3 - 4 minutes until golden.
- Transfer to plate, repeat with remaining rissoles.
- Serve with tomato ketchup!
WATCH HOW TO MAKE IT
Rissoles recipe video! That moment at the end when Dozer watches the tray being taken away…. he looks PANICKED!! 😂
LIFE OF DOZER
Dozer. I think you missed a spot.