Rissoles!
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
357 kcal
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Course
Main Course
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Cuisine
American, Australian
Rissoles!
Description
Rissoles! are ground beef patties enhanced by grated vegetables—onion, zucchini, and carrot—that contribute moisture and a subtle sweetness. The ingredients include panko breadcrumbs, egg, garlic, dried thyme, oregano, salt, black pepper, and Worcestershire sauce, which together bind and season the mixture. Forming an indentation in the center of each patty helps to keep their shape and avoid puffing while cooking.
The cooking involves frying the rissoles in neutral oil over medium heat until each side develops a golden-brown crust, which seals in the juices for a tender interior. The vegetables not only add flavor and moisture but also increase the juiciness and prevent dryness typical of plain meat patties.
These rissoles are commonly served with tomato ketchup as a dipping sauce. They can be a convenient family meal or an easy dish for gatherings. The recipe accommodates variations in mince type and offers baking as an alternative cooking method for convenience or larger batches.
To adjust for different meats or wetter minces, adding extra breadcrumbs can help maintain the consistency needed for shaping. The recipe suggests that the grated onion and zucchini notably improve texture and flavor, providing a practical tip for cooks aiming for juicy rissoles.
Ingredients
Rissoles:
- 1 brown onion small
- 1/2 cup panko breadcrumbs (or normal)
- 500 g / 1 lb ground beef ground beef) (Note 1
- 1 zucchini small
- 1 carrot small
- 1 egg
- 1 garlic minced, large clove
- 1/2 tsp thyme dried
- 1/2 tsp oregano (or sub with other favourite herbs)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp Worcestershire sauce
Cooking:
- 1 - 2 tbsp neutral cooking oil generic cooking 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!
Notes
- You can substitute ground beef with lamb, pork, chicken, or turkey; if using chicken, ensure the mince is not overly wet to maintain mixture consistency.
- If the mixture is too loose due to wet mince, add more breadcrumbs to firm it up for shaping patties.
- Creating a slight indentation in each rissole prevents puffing and helps retain juices during cooking.
- For baking, spray a tray well (avoid paper lining for better browning), bake at 200°C (standard) or 180°C (fan) for 20 minutes, flip, then bake 5 more minutes until golden.
- The grated onion and zucchini contribute significant juiciness and flavor to the rissoles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Serving | 38g | |
| Calories | 357cal | 18% |
| Carbohydrates | 12g | 4% |
| Protein | 29g | 58% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 122mg | 41% |
| Sodium | 489mg | 20% |
| Potassium | 673mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2705IU | 54% |
| Vitamin C | 12mg | 13% |
| Calcium | 61mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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