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.
Sorry forgot to rate! 5 stars
This is now my go to recipe for rissoles. No tomato ketchup here. Served with mash potatoes and green vegies with gravy. Yum
I make these rissoles all the time now. Not only easy to make, but delicious and easily feeds 6 people….with gravy and veggies.
Have made these twice and the mixture too wet and falling apart whilst cooking. Reverted to coating them in flour
Everyone loved these rissoles. Went so well with your coleslaw. Do you think these rissoles would keep uncooked overnight to BBQ on a picnic or should I just reheat?
They keep in the fridge just fine. I think they get even more flavoursome. I just have them ready made on a plate covered in glad wrap, take them out when I’m ready to cook and pop them on a piece of paper towel for a few seconds to absorb any moisture that has leached out overnight. Good to go.
I tried your rissoles recipe. They were delicious, the whole family loved them. They will be one of our favourites now. Thank you
Loved them! Made some a bit smaller for my toddler and she ate them all up (I did have to spoon feed them for the first try but she was keen after that!). On my next try at cooking them I need to give them maybe more time to cook as they did crumble in the pan a bit. Just takes practice.
Love this recipe it never fails me. Tip: If you are out of zucchini chuck in some grated squash instead. Sometimes I add whatever relish I can find & a little mustard if I’m feeling a bit fancy.
Made these rissoles last night for burgers, best rissoles ever & have been making rissoles for over 60 yrs, so juicy! didn’t put the Veges in but did put some Zuccini pickles in, so moist, used Panko breadcrumbs, son went crazy for them.
I made these using the oven baked version to cook them. After 20 mins when I went to turn them they were sitting in a pool of grey watery liquid. 5 minutes later when they were supposed to be ‘ready’ they still looked the same.?? Does anyone have any suggestions of what went wrong and how to make sure it doesn’t happen again? Thanks.
Forgot to mention I made gravy from the pan juices and fat (I used beef fat to cook the rissoles). It was divine. Took this meal to the next level!
It’s been a while since my mind was blown by such a flavourful recipe! I tweaked it a little by leaving out the zucchini (I didn’t have any) and the bread crumbs (trying to avoid bread) and used 1 egg instead of 2. Also I doubled the salt. They turned out perfect. I’m still salivating over this meal an hour or more later!
I found them soggy, very bland and easily fell apart. They also took way longer than 8 minutes to cook.
Australian Rissoles are typically more ‘soggy’ than others because we use less breadcrumbs. In my home we typically mix the meat up with some bbq or sweet chilli sauce to add more flavour, if you decide to try them again that could be something to try 🙂
love!!! so delicious one of my favourite meals now
Is there a no grain substitute for the breadcrumbs? Or could you leave out.
Just made these as mini meatballs. AMAZING. Great snack that so versatile . But definitely doing these as true blue rissoles soon
Absolutely love these, I make them with chicken or pork mince
Taste really yum
Great flavour & super moist. Lots of veg.
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
I added a few tablespoons of ricotta cheese added a yummy taste when my mixture was dry