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.
Next time – try my signature Chicken Rissoles!
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!):
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;
Grated zucchini – it’s about hidden veggies as well as the moisture in the zucchinis that makes the rissoles juicy;
Don’t even think about pressing the juices out while they cook!!! It’s a crime!!
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;
Don’t overcook – I know that goes without saying; and
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 above, 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
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:
More beef mince recipes
Spaghetti Bolognese – curious how I make it? 🙂
Juicy Italian Meatballs – also, a baked version!
Mexican Food – Tacos, Burritos, Quesadillas and Enchiladas
Cosy Cottage Pie and Shepherd’s Pie
See all beef mince recipes
Life of Dozer
Dozer. I think you missed a spot.
Nagi, I’ve tried a few of your recipes now and honestly you are a fabulous cook. I know I can trust your recipes and the little tips you give and videos are so handy. Thanks Nagi, please keep up the good work.
Thank you for the compliment Kerry! I’m so pleased you are enjoying my recipes! N x
Yum these look delicious!
Do you think I could make a big batch and freeze them raw? defrost in fridge and cook fresh? Always make a double batch of things when possible 😊
Yes! These cook great after freezing raw 🙂 N x
Awesome!
can’t wait to give these a go thanks Nagi 😊😊😊
Hi Nagi. I have never eaten rissoles but I was looking for a recipe for turkey burgers and found this one. I used turkey instead of beef. They were delicious. Very moist. Thank you. Olive xx
So glad you enjoyed this Olive! Thank you for letting me know. 🙂 Have a great weekend! N x
Love this site easy steps to fast and healthy food love it 😀
So glad to hear that Anthony! N xx
Was looking for a different receipe for rissoles and came across this one so that tea tonight but I’m using pork mince thank you hope they turn out well.
My daughter wanted my Mum’s home-made rissoles tonight and in the absence of a handed-down recipe – Mum had dementia so we didnt get a chance – I stumbled upon this one. It looks very like the recipe Mum used to make. Will let you know how they turn out!
Hope it’s like your Mum’s Bronnie! N xx
Have made these quite a few times now & they are great. I’ve always gently fried them, but last night I baked them in the oven & thought they were even tastier!
Love hearing that Linda! Thanks for letting me know you enjoyed it! N xx
Can you make ahead of time then freeze till needed. I am planning a trip away in a caravan and thought a good idea to make ready and frozen for a quick meal ?
This is my third time making these rissoles so I thought I should leave you a comment! Our family loves them, and they are so easy to make with the oven-bake option.
I love hearing that Claire, so glad you enjoyed it! N xx
Hi Nagi I was scrolling through stuff save from you and realized I had accidently filed your September email with recipes for rissoles CONGRATS on the BLOGGER CONFERENCE in UTAH. .you will be in UTAH on my birthday May 10 2018..it’s that day I will be 70 years YOUNG yup you read correctly 70 years young and feeling great….always love your recipes and I make your recipes they are very precise and easy NO MESSING AROUND just good food..as a bonus I love reading about dozer he is so much in personality to Luca..who is looking after luca when you are in Utah. .?..cheers from Gillian xo
Hi Gillian! Dozer goes to a golden retriever boarder!!! He has an absolute blast, I always share photos that the boarder sends me while I’m away!! 😂
This looks so delicious but what can be replaced for bread crumbs? We are gluten intolerance.
Cauliflower rice!
That’s wonderful thank you
WOW! Made these last night & they were so tasty & moist!
My husband said…. ‘These are great, we’ll definitely have them again as they are really tasty’
He HATES courgettes & won’t eat anything with them in…….so I just didn’t tell him!
That’s terrific to hear Linda! So glad you enjoyed this, thank you for letting me know! N x
Hi Nagi! This rissoles recipe is looking quite interesting. My family loves rissoles but I had always missed that wow taste. This juicy recipe could make me the winner with that delicious taste.
I hope you try it – and LOVE IT Celine!!! These really are tasty – no bland rissoles around here! N x
Fab ! I added a wee shake of Tabasco .
That’s great to hear Cyril, thanks for sharing your feedback! N x ❤️
Hey Darl,
Made these babies last night; plump, moist & full of flavour & serenity.
Thanks Nagi!
WHOOT! So pleased to hear that Barb, THANKS for letting me know! N xx
Hi! What kind of ground beef did you use to make these? 80/20?
HI Jeanie! I usually use lean 🙂
Hi Nagi, I am fairly new to your site and your recipes look really good. I never heard of these before but I decided to make them. They were so good. I don’t know why some US people are comparing these to US meatloaf. I guess if you take ground beef, egg and breadcrumbs then it’s ours. Anyway, your vegi and spice mixture to beef mince was so different in flavor and good I did not want any ketchup. And yes USA I know Martha Stewart & her mom uses carrot.
Thanks Nagi!
That’s great to hear Claudia!! Thanks for letting me know you enjoyed it! N xx ❤️
I read somewhere that for the US release of the Aussie classic movie “The Castle”, they re-recorded the bit “What do you call this darl?” “Rissoles” to Meatloaf because the US viewers wouldn’t have a clue what they were on about 🙂
And I’ve just made them and they were fantastic 🙂 Your recipe had lead to the moistest rissoles I’ve ever had. They held together beautifully and were a major hit with the whole family including our 10 month old who ate more of them than the rest of us I reckon.
Now for dessert… Might scoop some ice cream out of the punnet
(Seriously, if you haven’t seen The Castle you’re missing out)
Bet I’ve seen it more times than you…… 😂 So glad you enjoyed these Scott!
NO WAY!! That’s one of the (many) epic moments!!!
My family really liked these and I liked that they were quick to make, since I am vegetarian and nobody else is, so I am usually making two dinners. When I was little, my mother, who was Estonian, used to make something similar, called kotleti. I liked all of it, other than the crunchy onion bits, and your recipe solves that very well. Thank you for this recipe!
I’m so happy your family enjoyed this Bonnie! Thank you for letting me know – N x ❤️
Hi Nagi I’ve never heard of rissoles but they do remind me of flat meatballs. Love the idea of hiding grated veggies in them. Not for the kids but for the hubby 😁. This is showing up this week on our menu. By the way it is awesome that you are going to present in the conference I know you will be spectacular since you are hilarious in your blog. Have fun with it
Hidden veggies for the hubby! 😂 I love it. Thank you for the kind words re: the conference! N xx
Hi. Is the mince (1) on the lean side or the more fatty mince. Don’t have no. 1 here.
Hi Hilary! Any type is fine 🙂 Usually I make this with leaner mince but in the photos and video I used more fatty mince (which is tastier!)