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Home Quick and Easy

Rissoles!!

By:Nagi
Published:20 Sep '17Updated:8 Jun '21
324 Comments
Recipe v Video v Dozer v

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.

This is how to make plump, juicy, extra tasty rissoles with hidden veggies! www.recipetineats.com

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 (not a patch on a real homemade version!).

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…..

This is how to make plump, juicy, extra tasty rissoles with hidden veggies! www.recipetineats.com

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!

This is how to make plump, juicy, extra tasty rissoles with hidden veggies! www.recipetineats.com

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!

This is how to make plump, juicy, extra tasty rissoles with hidden veggies! www.recipetineats.com

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

This is how to make plump, juicy, extra tasty rissoles with hidden veggies! www.recipetineats.com

This is how to make plump, juicy, extra tasty rissoles with hidden veggies! www.recipetineats.com


WATCH HOW TO MAKE IT

Rissoles recipe video! That moment at the end when Dozer watches the tray being taken away…. he looks PANICKED!! 😂

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This is how to make plump, juicy, extra tasty rissoles with hidden veggies! recipetineats.com

Rissoles!

Author: Nagi
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Main
Australian, Western
4.99 from 96 votes
Servings4 people
Tap or hover to scale
Print
  • 436
Recipe video above. Plump, extra juicy, extra tasty rissoles - an Aussie favourite! I usually make Beef Rissoles but these can be made with lamb, pork, chicken or turkey. Makes 10 - 12 rissoles. (PS For those who are unfamiliar with rissoles, they are basically squashed meatballs! A classic Aussie family favourite 🙂 )

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:

1. Beef can be substituted with lamb, pork, chicken or turkey. If using chicken, make sure you aren't using a wet mince (some supermarket packet mince is very wet and your mixture will be too wet to form patties). If your mixture is too loose because the mince is wet, salvage it with more breadcrumbs.
2. Making the indent in the rissoles stops them from puffing up so they look nice AND you won't have the temptation to press all the juices out!
3. BAKING: Spray tray well (don't line with paper, doesn't brown as well). Place rissoles on tray, spray top well, bake at 200C/390F (standard) or 180C/350F (fan/convection) for 20 minutes, flip then bake for 5 minutes until golden.
4. JUICINESS and EXTRA FLAVOUR in these rissoles comes from the grated onion, grated zucchini (terrific trick used in cakes too, like this Chocolate Zucchini Bread!!) and also see Note 2.
5. Nutrition per serving, assuming 4 servings.

Nutrition Information:

Serving: 38gCalories: 357cal (18%)Carbohydrates: 12g (4%)Protein: 29g (58%)Fat: 21g (32%)Saturated Fat: 6g (38%)Cholesterol: 122mg (41%)Sodium: 489mg (21%)Potassium: 673mg (19%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 2705IU (54%)Vitamin C: 12mg (15%)Calcium: 61mg (6%)Iron: 4mg (22%)
Keywords: rissoles
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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324 Comments

  1. warwick thomas broad says

    May 19, 2022 at 11:03 am

    I love your recipes and they are the first I turn to. But how is it that EVERY ONE is rated 5 star. I am dubious to say the least

    Reply
    • Nagi says

      May 19, 2022 at 3:53 pm

      Hi Warwick – Every recipe is not rated 5 star – I do get the occasional lower review which I take seriously and try to address concerns or edit/retest the recipes if needed. I work very hard to ensure my recipes are perfect BEFORE I post them – they are tested at my kitchen and in a few different home kitchens by my testers so I know they are good. I get thousands of comments every week (there are over 1300 recipes on my site!) and I can say that usually there are only a few lower rankings among those. That is why I test EVERY recipe multiple times with many variations – there is nothing worse than spending good money on ingredients and time to cook something which ends up in the bin!! That’s my BIGGEST PET PEEVE (although Dozer never seems to mind the failures much!) !!! I hope you continue to enjoy the recipes!! N x

      Reply
  2. Pam says

    May 12, 2022 at 4:07 pm

    Hi Nagi
    Yes I did grate the vegetables and chopped the onion very finely.
    I used the large grater as that is what size I thought you used from the photos.
    I wondered if there was too much panko breadcrumbs ?

    Reply
    • Nagi says

      May 13, 2022 at 6:32 pm

      You can try reducing the panko slightly next time if you think that was the problem. Also be VERY gentle when you flip them! N x

      Reply
  3. Pam says

    May 12, 2022 at 2:36 pm

    Hi Nagi
    Great news your back ! and you and Dozer look fantastic !
    Please can you tell me why my rissoles fell apart whilst cooking them ?

    Reply
    • Nagi says

      May 12, 2022 at 3:05 pm

      Did you grate the veggies Pam? I can’t be sure without seeing them but as long as you measured everything accurately and followed the instructions they should have stayed together! N x

      Reply
  4. Anthea says

    May 10, 2022 at 7:43 pm

    5 stars
    Delicious, Nagi! Great for a quick dinner and the “hidden” vegie factor is always a bonus. Also, I tried your suggestion of using swimming goggles to grate the onion. Totally worked!! Not a tear was shed 😅😂🙌 Thanks

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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