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.
That for another great recipe Nagi. My family finished it off in a few minutes
Hi Nagi,
Can you please tell me if I can prepare the mixture two days before and leave it in the fridge until I need to cook it, thanks in advance!! Mary
Yes definitely Mary! N x
First time ever on making rissoles! And were they ever delicious. Hubby complained when I grated zucchini into the bowl, he’s not one for veggies. However he ate every single crumb on his plate. No leftovers! Will certainly be making again. Thanks Nagi for another great recipe!
You’ve converted him Anne!! I’m so glad they were a hit! N x
Four kids and three adults not a scrap left on their plate..another success…thankyou
YES!!! That’s the best Jayne! N x
This recipe is the bomb! So delish. Pretty much my families standard rissoles recipe. I didn’t have dried breadcrumbs so I whizzed up some day old sour dough bread for the crumbs. Added some fresh parsley and mint finely chopped to the dried herbs, and a squirt of ketchup with the Worcestershire sauce. Kept them warm on 100 degrees C while I mashed the spuds and finished steaming the other veges (corn, pumpkin, carrot, cauli and zucchini- in that order). Thanks again for reminding me of this family fave Nagi. My husband loved them and will be taking leftovers to work tomorrow!
That’s great Janie, I love hearing this!!!
Very good can’t go wrong for breakfast lunch or dinner
Thanks so much Rus!
Hi Nagi, I have just come across your website – your recipes look amazing. Can I prepare ingredients the day before and then just shape and cook the rissoles the next day on the BBQ?
You sure can Paula! Enjoy! N x
Hi Nagi,
I love your recipes! My daughter has severe egg allergy, what could I use instead for this recipe? Arigatou.
Sascha
I use tomato sauce (or ketchup if you are in the US) but then you may need to reduce the salt quantity depending on what brand you use. I don’t bother but it’s up to you and your taste. Hope that helps.
Love your rissole recipe i have been trying to find a great recipe 100-100 the best so looking forward to making some of your other recipes
Thanks so much for the feedback Maureen!!!
Is the serving size 238 grams (as seen on the nutrition information table) or 38 grams (as seen on the note after)? Which one is correct?
Thanks for picking this up Geri – it should be as per the table, I’m fixing now! N x
Hi can these be frozen after making to cook at a later date?
Yes they make a GREAT freezer meal!
thought my mrs made the best ,i shopped the ingredients this morning and made my own,now i have bragging rights, thanks
Winner! Love this Greg!
These were delicious! So full of flavour and juicy! Thank you for sharing!
These rissoles were amazing!!! First thing I’ve ever cooked that tasted better than I remember my Nana’s tasting!!! Only thing I did different was served them with caramelized onions and gravy. Divine!!!
Funny, I was thinking this morning I’d like to make rissoles and wondered if Nagi had a recipe. Low and behold.
I’ll let you know how it pans out – pardon the pun.
Enjoy Bec!
Do you think this would be good cooked on my George Foreman grill?
Yes definitely Rhonda!
Hi Nagi, I made the rissoles tonight and they were perfect! I grated a small potato as I didn’t have a zucchini and that worked very well. Thanks!!!!
That’s great to know Irene!