Rissoles Recipe
Tasty, tender and packed with flavour, this is how you make perfectly retro Australian Rissoles!
Servings: 10 rissoles
Calories: 184kcal
Equipment
- 1 heavy-based frypan
Ingredients
- 500 grams beef mince (ground beef)
- 1 onion, grated
- ½ cup fresh breadcrumbs (if using packaged breadcrumbs, use a little less, about ⅓ cup)
- 1 carrot, grated
- 1 egg, lightly beaten
- 1 tablespoon chopped parsley
- 1 tablespoon tomato sauce (ketchup)
- 2 teaspoons worcestershire sauce
- salt and pepper (to taste)
- 20 grams butter
- 2 teaspoons oil
Instructions
- Combine all ingredients apart from butter and oil in a bowl and mix well (use your hands!).
- Shape into about 10 rissoles with floured hands. Use a dessert spoon to flatten tops a little.
- Heat butter and oil in a frypan. Cook both sides of rissoles in frypan until browned and cooked through (about 4 minutes on each side)
- Serve with mashed potato and veges.
Notes
Storing:
Store leftovers in the fridge for up to one day. Serve cold or re-heat.
Freezing:
Store uncooked or cooked rissoles in an airtight container for up to 6 weeks.
Nutrition:
The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Tips:
If your rissoles fall apart during cooking, here are the most likely reasons why:
- you omitted the egg (this ingredient is important to bind the rissoles)
- the mixture was too dry or too moist (what breadcrumbs did you use? was the carrot too big?)
- the heat was too high (meaning the rissoles are burned on outside and uncooked in the middle)
- over-mixing or over-handling the mixture (this can cause the meat proteins to bind too tightly, creating a dense and crumbly texture)
- not shaping the rissoles properly before cooking (shape the mixture into consistent-sized rissoles and smooth out any obvious cracks with your hands before cooking). To reduce the chance of this happening, you can also rest the rissole mixture in the fridge for about half an hour before rolling into rissoles.
- you omitted the egg (this ingredient is important to bind the rissoles)
- the mixture was too dry or too moist (what breadcrumbs did you use? was the carrot too big?)
- the heat was too high (meaning the rissoles are burned on outside and uncooked in the middle)
- over-mixing or over-handling the mixture (this can cause the meat proteins to bind too tightly, creating a dense and crumbly texture)
- not shaping the rissoles properly before cooking (shape the mixture into consistent-sized rissoles and smooth out any obvious cracks with your hands before cooking). To reduce the chance of this happening, you can also rest the rissole mixture in the fridge for about half an hour before rolling into rissoles.
Nutrition
Calories: 184kcal | Carbohydrates: 6g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 120mg | Potassium: 204mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1134IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg