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
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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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 Information:
LIFE OF DOZER
Dozer. I think you missed a spot.
These are the best rissoles I have ever eaten, I usually do not do vegies of any description – but mixed in these I ate it all. They also freeze well after being cooked. Thanks Nagi 🙂
These are absolutely delicious, I have made them several times and use the recipe to make sausage rolls which are also awesome
Omg …these were so delicious…. followed the directions but used a bolognese mince from coles ….17% fat pork and beef ….also added some sweet chille and Bbq sauce….will be making these again.
Made these rissoles with pork mince tonight and they are yum ❤️
I make these all the time with different minces each time all work really well but lamb is a fav
I’m so glad you love them Dee! N x
I’m not a fan of meatballs but I needed to use some mince. I love your other recipes so when I saw you had a recipe for meatballs I thought why not give this one a go. Omg loved this recipe. So easy and tasty. Kid’s and adult’s both loved them. Thanks so much
I love your easy Rissoles. Nice and moist. In fact, I have just cooked them for tonight’s meal. I am no a fancy cook but love good easy meals with vegetables. Thank you.
OMG sooo good. My husband even said they are the best he’s ever had. And yes, super juicy!
I find the rissoles stick to the pan and I lose the golden crispy on the outside. Any suggestions?
Hi Dave, what kind of pan are you using? Sounds like you may need a little more oil 🙂 N x
Hi Nagi!
My partner and I have tried and LOVED all of your recipes from pad see ew & lemon garlic chicken to slow cooked lamb shanks & beef stroganoff. I really want to cook these rissoles with a smoky BBQ sauce. Would I marinate the mince & leave everything the same ?
Hi Shell – like a bbq sauce on the side? I would just cook the same way but change the sauce 🙂 N x
Hi Nagi
Absolutely love all your recipes have learnt so much 🙂 so my ? Is could you freeze the rissoles and if so would it be better prepping them and the cooking them or cook then freeze same as your Meat loaf TIA
Hi Megan, yes definitely! Freeze uncooked 🙂 N x
Hi Nagi. I’m just sorting out my weekly menu and this recipe is on it as I’ve cooked them a few times now. It’s so good. Beef stew and crispy chicken are also on that list.
Just a question – do you think sometime after covid you may do a meet and greet?
Hi Nagi, do you think putting parsley in would be okay or would it detract from the flavour? Thanks!
That would be 100% ok! N x
Used venison instead of beef. Delish! Made plenty for the hubby and me to have dinner and lunch for tomorrow! Great recipe.
Sooo moist and delicious!! My family loved these!
Wahoo! That’s great Arranny! N x
Can this be made with white onion?
Sure can! N x
Nagi, what can I use to sub the zucchini? I have everything but that in my pantry 😢
Hi Loreto, what about cucumber? N x
I have two! Thank you, I’ll let you know how it came out. Making it tomorrow for lunch with some mashed potatoes 😋