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 :) )
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.