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.
Bob says
OMG these turned out so well so moist. I added extra garlic because I love garlic. They could be the best I’ve ever made and I’m a 70 yo. Some didn’t make it to the table.
Nagi says
Wahoo! That’s so great to hear Bob!
Anthony levy says
Made these on the weekend , they were perfect , well Nagi.
Nagi says
Woot! Thats terrific Anthony!
Anthony levy says
Thanks Nagi , l meant to say well done Nagi ,not well Nagi sorry .
Nagi says
I understood anyway! 😉
Sarah says
Wow! I never realised how dry and flavourless my rissoles were until I tried your juicy recipe!! The kids loved helping makes these…. only problem…we ate so many as we were cooking them, we had to make a second batch!! I love this recipe! Thanks Nagi
Nagi says
That’s great news Sarah!!! ❤️
DANIEL CAPOLINGUA says
Loved these! Right portions of all ingredients helped keep them nice and moist. Pefect cooking time. Thanks Nagi!
Nagi says
Woot! Sounds like you nailed it Daniel – N x
Peebee says
Such a hit with the family. Very kid-friendly. This will be added to my mince meat dishes repertoire! Super simple and easy especially for a weeknight. I paired it with your smashed potatoes and plain rice with caramelized onions on top.
Nagi says
Sounds like you nailed it!
Vera G says
MADED last night and yes there is left overs as usually. They are better the next day. Oh NO Dozer, do not take him home before good wash. Ciao!
Nagi says
So much better for left overs, I’m with you there Vera!
Ruby McCaw says
Shut the front door!!! Omg this recipe has to be THE BEST rissoles I have ever tasted in my life – not over exaggerating. Thank you so much Nagi aka food goddess.
Nagi says
Love to hear that Ruby, thanks!! — Nx
shirley swan says
great recipe beef rissoles
Kimberly says
Yum! Will be putting it straight into my recipe book! Delicious! A few changes I made were: fried finely chopped onion then put it into mixture, added a bit of paprika and some ginger powder. (meat and ginger is so good!). Also I didn’t have any zucchini so used 2 carrots. Absolutely perfect!
Nagi says
I’ll have to try it next time Kimberly!
Ray says
You write like I think……wonderful. So looking forward to making these for the “Hunter & Gatherer” tonight.
Nagi says
“Hunter & Gatherer” <-- LOVE IT!!
mrsmac says
Wow my fussy daughter ate zucchini & onion – and she KNEW they were in there! Thanks for the tip on not “squashing” the rissoles – mine were so moist and held together quite well. Will def make these again.
Jools says
Thanks for this recipe! I made these for dinner tonight and they were super moist and absolutely delicious. I’ll definitely be making these again!
Elbie says
Just want to know why do you make a indent before Cooking the Rissoles?
carmen says
I’ve always struggled with making rissoles. too dry, fall apart but this will be my rissole recipe from now on! Thank you Nagi!
Nagi says
That’s so great to hear!
Kerry says
Nagi, I’ve tried a few of your recipes now and honestly you are a fabulous cook. I know I can trust your recipes and the little tips you give and videos are so handy. Thanks Nagi, please keep up the good work.
Nagi says
Thank you for the compliment Kerry! I’m so pleased you are enjoying my recipes! N x
Alison says
Yum these look delicious!
Do you think I could make a big batch and freeze them raw? defrost in fridge and cook fresh? Always make a double batch of things when possible 😊
Nagi says
Yes! These cook great after freezing raw 🙂 N x
Alison says
Awesome!
can’t wait to give these a go thanks Nagi 😊😊😊
Olive says
Hi Nagi. I have never eaten rissoles but I was looking for a recipe for turkey burgers and found this one. I used turkey instead of beef. They were delicious. Very moist. Thank you. Olive xx
Nagi says
So glad you enjoyed this Olive! Thank you for letting me know. 🙂 Have a great weekend! N x
Anthony Thompson says
Love this site easy steps to fast and healthy food love it 😀
Nagi says
So glad to hear that Anthony! N xx
Glenda says
Was looking for a different receipe for rissoles and came across this one so that tea tonight but I’m using pork mince thank you hope they turn out well.
Bronnie - Maid In Australia says
My daughter wanted my Mum’s home-made rissoles tonight and in the absence of a handed-down recipe – Mum had dementia so we didnt get a chance – I stumbled upon this one. It looks very like the recipe Mum used to make. Will let you know how they turn out!
Nagi says
Hope it’s like your Mum’s Bronnie! N xx
Linda says
Have made these quite a few times now & they are great. I’ve always gently fried them, but last night I baked them in the oven & thought they were even tastier!
Nagi says
Love hearing that Linda! Thanks for letting me know you enjoyed it! N xx