Rissoles!!

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

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Rissoles!

Author: Nagi

Prep: 15 mins

Cook: 15 mins

Total: 30 mins

5 from 37 votes

Servings4 people

Tap or hover to scale

Print

• 362
• 5.3K
• 20

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. Recipe VIDEO below. (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. The 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!!) and also see Note 2.

5. Nutrition per serving, assuming 4 servings.

Nutrition Information:

Serving: 38gCalories: 438kcal

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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.

SaveSaveSaveSave

SaveSave