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 (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…..
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!):
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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;
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Grated zucchini – it’s about hidden veggies as well as the moisture in the zucchinis that makes the rissoles juicy;
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Don’t even think about pressing the juices out while they cook!!! It’s a crime!!
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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;
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Don’t overcook – I know that goes without saying; and
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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
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Spaghetti Bolognese – curious how I make it? 🙂
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Juicy Italian Meatballs – also, a baked version!
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Mexican Food – Tacos, Burritos, Quesadillas and Enchiladas
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Cosy Cottage Pie and Shepherd’s Pie
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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 were amazing, I had them with your onion gravy and they were just delicious! Thanks Nagi
Yummy rissoles. The first and only recipe I’ll follow.
I’ve tried baking and frying them. Both works great but frying them made it oh so luscious and delicious. All them oils 😍
Thanks nagi!
The best rissoles recipe. Delicious.
Yummy rissoles. My go to for meatballs!
That’s great to hear Marsha!! N x
Nagi, you are the best! I keep coming back to your website for more! These rissoles have outdone both my mum and mum- in-law. They are pure Aussie comfort food delivered to my family of 6. Don’t stop fixing up the classics and busting out the new favourites! 😁
Made these tonight and they were great! Soo juicy and delicious! Thanks 🙂
Wahoo, that’s great to hear Carm!!! N x
WOW. just made these and they are so delicious. It’s 30 degrees here today in western Canada 🇨🇦 so cooked them on the bbq. thanks for this recipe a real game changer.
Perfect Jackie!! N x
I made these Rissoles from your recipe they were delicious, Im using a lot of your recipes they are great.
This is by far my husbands favourite meal now. I puree the onion, zucchini and carrot so my toddler doesn’t notice the vegetables and make them into meatballs. We either have them as meatball subs, pasta and meatballs or with mash and veg. I bake them in the oven and crisp them up a bit in the airfryer at the end.
Just made this recipe, I replaced the zucchini with grated green capsicum, mmm these were delicious,
Thanks for the recipe!
I made these a couple weeks ago and just prepped again for dinner tonight! My partner loves rissoles with mash and gravy but can be really bloody picky, so for him to say these tasted good was a massive win! THANK YOU SO MUCH!!! The only adjustment I made was adding dried basil in addition to the other herbs.
I have one question as well: Would this recipe work or has anyone tried this with either chicken or turkey mince?
Hello,
Just checking whether the nutritional information is accurate … 38g = 357 cal ? Doesn’t seem right?
I use the highest quality organic lean beef mince money can buy but even if I were to use the most basic of mince, surely 38grams didn’t equate to that high in calories … the other ingredients used in this recipe are quite low cals mainly consisting of veggies.
Hi Therese, thanks for picking it up – the whole recipe serves 4 and the calories is per serve. (not 38g) – N x
Wow! These were super juicy and tasty! I will never use chopped onion in meatballs again. These were perfect served with mashed potato and kumara, broccoli and gravy, and would also make amazing burger patties. I used capsicum instead of zucchini (because that’s what I had) which added a slightly sweet flavour. This has to be one of the best recipes I’ve ever found. Thank you so much for sharing!
Made these with Parry / Pork mince ( wild game we caught ) and they were absolutely delicious, nice and moist, thanks for the recipe
Thanks for this recipe – I’m an Aussie living in the US and missed good old-fashioned rissoles! I found the mixture to be a bit wet for my liking (maybe I added too much onion/zucchini) but I just added more breadcrumbs to balance it out. Tasty and relatively healthy! I might try baking them next time and see how they turn out.
Sorry already commented but forgot to rate!
I’m a vegetarian but the meat eaters in the house said to put these on the rotation! I baked them because I think I added too much zucchini and onion as they were quite wet. I contemplated putting them back in the bowl and adding more panko but rolled with it and they turned out fab! They may have broken up if we BBQ’d them so baking was a great suggestion. Thanks again Nagi for another winning dish.
These are the best rissoles I have ever made! I baked them in the oven and got distracted organising the vegetables and left them in for 30 minutes. They had a lot of colour, but were still so tender and moist. It’s totally foolproof, and saves splattering the cooktop with oil by frying them. I’ll never use another rissole recipe! Thanks Nagi for another easy, delicious recipe!
I made these for dinner last
night and they really hit the mark. I didn’t have zucchini so grated in green capsicum; so darn good. Thanks Nagi.
Just made a batch of these, and they are as good as advertised (up there with the ones my Nana used to make). Really appreciate the recipe, many thanks!