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.
Next time – try my signature Chicken Rissoles!
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!):
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 above, 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
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:
More beef mince recipes
Spaghetti Bolognese – curious how I make it? 🙂
Juicy Italian Meatballs – also, a baked version!
Mexican Food – Tacos, Burritos, Quesadillas and Enchiladas
Cosy Cottage Pie and Shepherd’s Pie
See all beef mince recipes
Life of Dozer
Dozer. I think you missed a spot.
Naji, these are quite simply the best! Even scored a 9/10 from the bloke tenant – an ex-butcher and v. fussy meat eater. No ten only coz he rates his own. more!! I’ve challenged him to prove it 🙂 Loves your ‘cook steak like a chef’ too! For me, I usually add something to all recipes
but not this this time. The rissoles reminded me of shumai for their juiciness, so next time I’ll use a pork/beef mix. Extra fat, mmm 🙂 Thanks lots for sharing all of your awesome recipes.
I’m from Canada but my grandparents were from England. Ressoles we a staple but not like you talk about. Weekly meals started with a roast Sunday. Monday was reheated roast and then Tuesday was ressoles. They were made by grinding the left over roast, potatoes and carrots. This was then formed into a patty, with the leftover gravy. This was then fried.
Very little food wastage back in those days – I think we could all learn from that! ANd you have to love a cook once/eat three times scenario! N x
Cooked these rissoles for the second time. Used in hamburgers ad they are so moist and delicious. Got a bit lazy for awhile and used store bought meat patties but no more. Your rissoles 10/10, store bought 3/10
Nagi…I hope you have a great new year. Thank you for this recipe have made the little guys many time now, about time I send you my gratitude. I love a good rissole…mmm I cook them so have some crispy edges. I have rejected many but yours, now mine 😉, are the best. Sometimes I add smokey bbq sauce hope you don’t mind.
Can you cook these in the airfryer?
I’ve yet to find my recipe for rissoles which are renown-a hit at BBQ’s, and the family love them. Known as “Grandma’s Rissoles. Great on burgers, or cold on sandwiches.
Drop the onion, herbs, wrst. sauce and zucchini, (ugh).
Use instead 1 grated apple. and only use fresh breadcrumbs (1slice). I don’t put onion, garlic, any herbs or WSauce. Fussy kids won’t eat that stuff. So the rissoles are basic-mince, carrot, apple, egg, soft bread. Roll in plain flour. Freeze. All those extras go in my devilled sauce (which kids won’t eat but adults will). TomatoSauce, WorstSauce, Prepared Mustard (I like Hot English) and Brown Sugar. I double batch and freeze this too.
Each to their own, I suppose Les. Kids don’t get pandered to in this house, so they’re not fussy and don’t require special meals. And apple? (ugh).
Used Turkey for my first try, and they are delicious! Thank you!
Beautiful food love your recipes
Awwww! You are too kind! N x
Made with pork and added half teaspoon of tumeric. Delicious and moist.
Sorry I forgot to put 5 stars on comment 😅
Moist and delicious. Have always made my own recipe but this was much better than mine. Does matter how old you are there is always room for improvement
Just brilliant and easy as. Juicy tasty, best rissoles ever. Try this recipe, goes well with a little sharaz as well…
Lovely and easy recipe to follow. Made this with minced English lamb. The high fat content kept it lovely and moist.
Made this for when my better half came home from work to save her having to cook. She was very impressed – with the recipe and my cooking…!
If I wanted to make a keto version and omit the breadcrumbs, what else should I add?
Can use some cauliflower or some almond flour. I’ve also used hemp seeds/hearts. The later does not absorb the juices though so strain the zucchini a little.
Hi Nalini, I’ve seen people use cruched pork crackling as a keto alternative but I haven’t tried to be honest! N x
Perfection as always. My 24yr old son who watched me make theses will not go hungry when he moves out. I’m sure your easy to follow recipes will become a life saver for saving money and filling his tummy with good food
I am a huge fan of your recipes Nagi and have enjoyed many fabulous meals. This is another classic. From the first day I met my husband he has never been a fan of Rissoles. Always complained they are dry and tasteless. I have tried many recipes and thought my final attempt will be your recipe. OMG!!!! Nagi, your amazing. My husband could not believe how delicious these were and ate every single one. Thank you, thank you, thank you. Your Australia’s Nigella Lawson. Love your cooking xx
Totally agree👍
Just tried these for dinner – I really enjoyed them ! Fantastic to see you are including veggies to make them healthier. Definitely the recipes I like to see!
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! 😁