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.
We can never have too many beef mince recipes! Rissoles are a classic we’ll love forever, along with Spaghetti Bolognese, Tacos, Meatloaf, Beef Hamburgers and cosy Cottage Pie.
Rissoles
I know many Aussies grew up with rissoles as a weekly meal, but that doesn’t include my family. 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…..
Plump, juicy rissoles
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!
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
More beef mince recipes
- Spaghetti Bolognese – curious how I make it? 🙂
- Juicy Italian Meatballs – also, a baked version!
- Meatloaf
- Mexican Food – Tacos, Burritos, Quesadillas and Enchiladas
- Beef Hamburgers
- Cosy Cottage Pie and Shepherd’s Pie
- Chilli Con Carne
- See all beef mince recipes
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Rissoles!
Ingredients
Rissoles:
- 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
Cooking:
- 1 - 2 tbsp oil
Serving:
- Tomato Ketchup!
Instructions
- 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!
Recipe Notes:
Nutrition
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.
Shut the front door!!! Omg this recipe has to be THE BEST rissoles I have ever tasted in my life – not over exaggerating. Thank you so much Nagi aka food goddess.
Love to hear that Ruby, thanks!! — Nx
great recipe beef rissoles
Yum! Will be putting it straight into my recipe book! Delicious! A few changes I made were: fried finely chopped onion then put it into mixture, added a bit of paprika and some ginger powder. (meat and ginger is so good!). Also I didn’t have any zucchini so used 2 carrots. Absolutely perfect!
I’ll have to try it next time Kimberly!
You write like I think……wonderful. So looking forward to making these for the “Hunter & Gatherer” tonight.
“Hunter & Gatherer” <-- LOVE IT!!
Wow my fussy daughter ate zucchini & onion – and she KNEW they were in there! Thanks for the tip on not “squashing” the rissoles – mine were so moist and held together quite well. Will def make these again.
Thanks for this recipe! I made these for dinner tonight and they were super moist and absolutely delicious. I’ll definitely be making these again!
Just want to know why do you make a indent before Cooking the Rissoles?
I’ve always struggled with making rissoles. too dry, fall apart but this will be my rissole recipe from now on! Thank you Nagi!
That’s so great to hear!
Nagi, I’ve tried a few of your recipes now and honestly you are a fabulous cook. I know I can trust your recipes and the little tips you give and videos are so handy. Thanks Nagi, please keep up the good work.
Thank you for the compliment Kerry! I’m so pleased you are enjoying my recipes! N x
Yum these look delicious!
Do you think I could make a big batch and freeze them raw? defrost in fridge and cook fresh? Always make a double batch of things when possible 😊
Yes! These cook great after freezing raw 🙂 N x
Awesome!
can’t wait to give these a go thanks Nagi 😊😊😊
Hi Nagi. I have never eaten rissoles but I was looking for a recipe for turkey burgers and found this one. I used turkey instead of beef. They were delicious. Very moist. Thank you. Olive xx
So glad you enjoyed this Olive! Thank you for letting me know. 🙂 Have a great weekend! N x
Love this site easy steps to fast and healthy food love it 😀
So glad to hear that Anthony! N xx
Was looking for a different receipe for rissoles and came across this one so that tea tonight but I’m using pork mince thank you hope they turn out well.
My daughter wanted my Mum’s home-made rissoles tonight and in the absence of a handed-down recipe – Mum had dementia so we didnt get a chance – I stumbled upon this one. It looks very like the recipe Mum used to make. Will let you know how they turn out!
Hope it’s like your Mum’s Bronnie! N xx
Have made these quite a few times now & they are great. I’ve always gently fried them, but last night I baked them in the oven & thought they were even tastier!
Love hearing that Linda! Thanks for letting me know you enjoyed it! N xx
Can you make ahead of time then freeze till needed. I am planning a trip away in a caravan and thought a good idea to make ready and frozen for a quick meal ?
This is my third time making these rissoles so I thought I should leave you a comment! Our family loves them, and they are so easy to make with the oven-bake option.
I love hearing that Claire, so glad you enjoyed it! N xx