The Best Rissole Recipe For Busy Aussie Nights

This rissole recipe makes juicy, golden patties from beef mince, grated veg and a few pantry sauces. It’s a classic Aussie weeknight dinner, ready in about 35 minutes.

The trick to soft, juicy rissoles is simple: soak the breadcrumbs in milk first.

Why soaked breadcrumbs make better rissoles

Breadcrumbs soaked in milk act like little sponges. They hold moisture inside the mince while it cooks, so the rissoles stay soft, even when you reheat them the next day.

Two more small things help:

• Grate the onion. The juice spreads flavour through the whole mix.
• Chill before shaping. 15 to 20 minutes in the fridge stops the rissoles falling apart in the pan.

What goes into this rissole recipe

• Beef mince: around 80% lean is best. Extra lean can turn dry.
• Breadcrumbs and milk: the moisture trick.
• Onion, garlic, carrot and zucchini: grated, so they melt into the mince. Squeeze the carrot and zucchini dry first.
• Sauces: Worcestershire sauce, tomato sauce and mustard give that classic Aussie rissole flavour.
• Parsley, paprika, salt and pepper.

Rissole Recipe

Recipe by Ella McKenzie

0.0 from 0 votes

Course: MainCuisine: AustralianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

420

kcal

Total time

35

minutes

Juicy Aussie rissoles with beef mince, grated veg and soaked breadcrumbs. Golden outside, soft inside and ready in about 35 minutes.

Ingredients

• 1 cup panko or regular breadcrumbs

• 1/2 cup milk

• 500 g beef mince, about 80 percent lean

• 1 small brown onion, grated with juices

• 2 garlic cloves, minced

• 1 small carrot, finely grated and squeezed dry

• 1 small zucchini, finely grated and squeezed dry

• 1 egg

• 2 tablespoons chopped fresh parsley

• 1 tablespoon Worcestershire sauce

• 2 tablespoons tomato sauce

• 1 teaspoon Dijon mustard, optional but lovely

• 1 teaspoon sweet paprika

• 1 teaspoon fine salt

• 1/2 teaspoon black pepper

• 2 to 3 tablespoons neutral oil for cooking

Directions

• Combine breadcrumbs and milk in a large mixing bowl. Let it stand for 3 to 5 minutes until the crumbs soak up the milk.
• Stir in the grated onion and its juices, garlic, carrot, zucchini, parsley, Worcestershire, tomato sauce, mustard, paprika, salt and pepper.
• Add the mince and egg. Use your hands to fold everything together just until combined.
• Cover the bowl and chill for 15 to 20 minutes.
• With damp hands shape the mixture into 10 to 12 patties about 2 centimetres thick. Press a small dimple into the centre of each.
• Heat oil in a heavy frying pan over medium heat. Cook patties in batches for 4 to 5 minutes on the first side. Flip and cook another 4 minutes, or until the centre is just cooked and the outside is deep golden.
• Rest on a warm plate for 3 minutes, then serve with your favourite sides.

Notes

• Squeeze the grated veg in your hands to remove extra liquid. This makes a big difference.
• If the mix feels sticky, wet your hands or add a teaspoon of breadcrumbs.
• To bake, place rissoles on a lined tray, brush with oil and bake at 200°C for 18 to 22 minutes, turning once.
• Quick sauce: whisk 1/2 cup sour cream with 1 tablespoon Dijon, 1 teaspoon Worcestershire and chopped chives.
• Double the batch and freeze half for a busy night.

A simple 35 minute dinner plan

1. Put potatoes on to boil for mash.
2. Mix the rissoles and chill them while the potatoes cook.
3. Heat peas and carrots.
4. Shape and fry the rissoles while you mash the potatoes.
5. Serve with gravy or tomato sauce.

Pan, barbecue or oven

• Pan: the best crust. Medium heat, 4 to 5 minutes per side.
• Barbecue: use the flat hotplate, lightly oiled, on medium.
• Oven: 200°C for 18 to 22 minutes, turning once.

Mince should be cooked right through. Aim for 75°C in the centre, with no pink in the middle and clear juices.

Rissole troubleshooting

• Falling apart: the mix is too wet or wasn’t chilled. Add 1 tablespoon of breadcrumbs and chill for 10 more minutes.
• Dry: the mince was too lean or they were overcooked. Don’t overmix.
• Burnt outside, raw inside: the heat is too high. Turn it down to medium.
• Puffing up in the middle: press a small dent in the centre of each patty before cooking.

Variations

• Lamb: lamb mince with mint and a pinch of cumin.
• Chicken: chicken mince with lemon zest and chives.
• Cheesy: press a cube of tasty cheese into the middle of each rissole.
• Gluten free: use gluten free breadcrumbs and check your sauces.

Leftovers and freezing

Keep cooked rissoles in the fridge for up to 3 days. Reheat in a pan so the outside crisps up again.

To freeze, lay cooked rissoles on a tray until solid, then bag them. Reheat from frozen at 180°C for about 15 minutes. Cold rissoles also make a great sandwich with chutney and lettuce.

Frequently asked questions

This rissole recipe is simple, cheap and great for leftovers. Make a double batch and freeze half for a busy night.

Happy cooking,
Ella x