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.
Absolutely love these, I make them with chicken or pork mince
Taste really yum
Having made rissoles for years (and years!), I thought I’d give Nagi’s recipe a go as she never steers me wrong! Another winner. As a not very big meat eater, I love that 500gm of mince became just over a kg of mixture at the end resulting in 10 rissoles packed with veges, lots of flavour, moist and not at all heavy like full meat options can be. Served it with Nagi’s no pan juice gravy (another winning recipe that’s a firm favourite) flavoured with fresh rosemary and the addition of sliced mushrooms and it was simply delicious. Real, whole, good old fashioned food the way it should be. Thanks Nagi!
Hi Nagi, love all your recipes and also bought your recipe book 😀
In regards to your rissoles, I don’t have any zucchini, is there anything to substitute it, or can it go without?
I made them without zuchinni I just cut back the breadcrumbs slightly just in case it was too dry
Thank you for sharing food and recipes from your life, I made the Rissoles, I substituted Italian flavored ground chicken. They turned out excellent I now have a new favorite recipe for meatloaf‘s meatballs, Rissoles and since it’s zucchini season here in the states, stuffed zucchini. I look forward to more of your recipes. wish I could post a picture but that’s for another time.
Made this recipe and it was awesome!! Everyone loved it! I cooked it up in a Hobo Dinner Foil Packet with a few veggies around it. I’ve made it 3 other times since!!! Thank you.
Love these rissoles ! My husband loves these and lunch the next day is warmed up rissoles, tomato sauce in a sandwich….
Hi Nagi, I really love these rissoles, they’re so easy to make. My rissoles didn’t have a lot of taste, but I only use a little bit of salt, could this be my problem?
Love these! I am now a firm convert using your bake method as I can then focus on steaming greens, mashing potato and making your gravy. Highly recommend looking at Step 3 in your notes – 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.
Thank you Nagi! 🙂
10/10
Fantastic recipe! Was a bit suspicious of something so easy but the result was a hit!
These were so tasty I didn’t need tomato sauce
Amazing. How have these not caught on in America?
I wonder if you can prep them all and put them in the fridge to cook the next night? Would save me a lot of time but still be able to cook at home
Yes absolutely. I find putting them in the fridge helps them stay in shape too
I have often prepped them the day before. Taste just as good. I also make them up in advance to freeze for bbq later
Loved these rissoles, so full of flavour and juicy. Made exactly as per the recipe. Thanks Nagi x
Hi Nagi 👋 Do you think these would freeze ok? Love your recipes and congrats on the fab new book, btw ❤️
I love this recipe and follow the instructions, however some of them still fall apart. Please help.
Hi do we want 20% fat or a leaner ground Sirloin
do not care for zucchini , except for the Italian type not in garden now so goin in with Jicama ,that will add a little crunch. , And as Jimmy would say ” Good Appetite “
Nagi, I assume I can add cheese to this as you do in the chicken rissoles, right? Would you suggest the same cheese and how much cheese?
Thanks for being back!
I am from Cape Town, South Africa and we call them frikadelle. the only difference in the one my granny used to make is instead of Worcestershire Sauce she would ad Mrs Balls chutney and the panco with normal bread crumbs
This recipe is incredible!! Hubby cannot stop raving about it, the grated onion really does make them juicy!!