Friday, July 18, 2008

Rissoles Recipe

These beef and vegetable patties have a flavoursome browned crust and moist interior. We serve them in bread rolls with salad and sauce, or with steamed vegetables.

We tried using raw vegetables in the rissole mixture but found that the onion and carrot were still slightly crunchy after the rissoles were cooked. So we prefer to pan-fry the vegetables to soften them before combining them with the remaining ingredients. This step can be omitted if you don't mind rissoles with slightly crunchy vegetables (simply combine the raw chopped/grated vegetables with the other ingredients).

Makes 12 rissoles.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

1 teaspoon oil, for pan-frying vegetables
1 small onion (about 120g), peeled and finely chopped
1 small zucchini (about 120g), grated
1 small carrot (about 100g), grated
2 medium garlic cloves, peeled and crushed
500g lean beef mince
26g (3 tablespoons) dry breadcrumbs
40g (1/2 cup, lightly packed) grated tasty cheddar cheese
1/4 teaspoon salt
Pepper, to taste
1 tablespoon (20ml) Worcestershire sauce
1 tablespoon (20ml) barbecue sauce
1 tablespoon (20ml) tomato paste
1 large egg (we use eggs with a minimum weight of 59g)
1 tablespoon oil, for pan-frying rissoles

Heat one teaspoon of oil in a large non-stick frying pan over medium heat (the same pan can be used for frying the rissoles). When the oil is hot, add onion, zucchini and carrot.

Cook, stirring occasionally, until the vegetables have softened (about 10 minutes). Add garlic to vegetable mixture and stir to combine.

Transfer mixture to a large bowl and refrigerate until lukewarm or cold. Wipe the pan out with a paper towel in preparation for frying the rissoles. ©

To the vegetable mixture, add mince, breadcrumbs, cheese, salt, pepper, Worcestershire sauce, barbecue sauce, tomato paste and egg.

Using your hands or a fork, mix the ingredients together until well combined.

Divide mixture into 12 equal portions, each about one firmly packed 1/4 cup. Roll each portion into a ball, and then flatten balls slightly to form patties about 2.5cm thick.
Heat oil in a large non-stick frying pan over medium to medium-high heat. The rissoles will be difficult to turn if they are very close together in the pan, so cook in two or more batches if necessary (dividing the oil for frying between the batches). When the oil is hot, add the rissoles and cook for about 5 minutes on each side, until browned and cooked through. Transfer rissoles to a paper towel lined plate to remove excess oil.

If you are cooking the rissoles in batches, you may wish to place the cooked rissoles in a warm oven to keep them hot. Before cooking the next batch, wipe out the frying pan with paper towels and add some more oil.

Serve rissoles, or cover and refrigerate until required. Suitable to reheat.


Blogger PhotoVentura said...

yummy looking food, as always! Your pics look so clean and fresh... have you ever done a blog entry about your technical 'secrets'?! Would love to know what lighting, etc, that you use to make such delicious looking images.

19/7/08 4:41 pm  
Blogger Cate Brickell said...

Isn't it funny how everyone has different rissole recipes?! I use tomato sauce instead of tomato paste, and hadn't thought to add cheese! (I don't like using egg either, but bread crumbs are way better than the flour my mum used as a kid!)

21/7/08 10:42 am  
Anonymous Anonymous said...

These are delicious! The only problem I had was that they didn't hold together very well when cooking. I used very fine breadcrumbs from a packet and I'm wondering if they'd have kept their shape better if I'd used coarser breadcrumbs I made myself?
Another wonderful addition to my recipe book!!

21/7/08 10:11 pm  
Blogger chocoholic said...

I have a rissole recipe already, but always keen to try a new recipe, glad I did... we have a new favourite in our house.must say though I dont use breadcrumbs, I use a crumbled weetbix. works everytime and the kids never know....
Keep those great recipes coming...Im turning into an exclusively food junkie :)

23/7/08 4:24 pm  
Anonymous Anonymous said...

These were amazing! I stumbled across this website by accident and have been raving to anyone who'll listen :) Keep them coming!

23/7/08 4:33 pm  
Blogger Amanda and Debbie said...

Hi Kyle,

Thank you for your kind comments. The vast majority of the time, we use only natural light. We use a Fujifilm FinePix S5500 camera, a homemade tripod, and sheets of paper or cardboard to reflect the light.

Hi Gillian,

We use fine packaged breadcrumbs in these rissoles and don't have a problem with them not holding together. Here are some things that might help:

Ensure that you measure the ingredients accurately.
Press the mixture together firmly when you form the rissoles.
Don't overcrowd the pan.
Allow the rissoles to cook for about five minutes on the first side before turning them. This will give them time to firm up.
Use a spatula to carefully turn the rissoles.

23/7/08 9:17 pm  
Anonymous Anonymous said...


If I was wanting to make the
rissoles for two people. What would the measurments be for the ingredients.

24/7/08 12:48 pm  
Blogger Lisa said...

Made these rissoles last night and yummo, will definetly make again. Love this website I check regulary for new recipes, your recipes always look so yummy I cant help but want to try them.
Thanks Lisa

24/7/08 2:38 pm  
Blogger Ivy said...

Rissoles? How interesting and so appetizing, I'll have to try these sometime. Cool!

25/7/08 4:57 am  
Blogger Amanda and Debbie said...

To the person who asked about making the rissoles for two people: How many rissoles would you like to serve? Rather than scaling the recipe down, you could make the full quantity and freeze any leftovers.

29/7/08 8:56 pm  
Anonymous Anonymous said...

Hi, i been looking for so long for a good recipe site for along time, one that provides yummy good for the whole family meals that will not take up half of my day! I have been looking for a long time for a good spring roll recipe (with meat) you wouldn't happen to have any ideas??? thanks heaps for your great site! April

31/7/08 1:42 am  
Blogger Amanda and Debbie said...

Hi April,

Thanks for your feedback! Unfortunately, we do not currently have any spring roll recipes.

2/8/08 11:46 am  
Blogger Frangs said...

I made these lastnight for our tea and they were a big hit, very moist and yummo with lots of flavour... Thanks for such quick and easy recipes...

20/8/08 2:18 pm  
Anonymous Anonymous said...

These rissole were really yummy, i didn't use zuchini as i didn't have any but they were still nice. I also added a bit more breadcrumbs than the recipe and refrigerated the rissoles for an hour or so before cooking them so i think this helped hold them together. Highly recommend this recipe :)

31/8/08 9:57 am  
Anonymous Anonymous said...

you mention you can freeze the rissoles. Are they frozen cooked or uncooked.

31/8/08 10:11 am  
Blogger Amanda and Debbie said...

Hi Vicki,

The rissoles can be frozen cooked or uncooked. We recommend thawing uncooked rissoles before pan-frying. Cooked rissoles can be reheated in a microwave or oven.

1/9/08 10:24 pm  
Anonymous Anonymous said...

Would this recipe be suitable for small finger food meatballs. I was hoping to make these for morning tea at work this week

6/10/08 9:54 am  
Blogger Amanda and Debbie said...

Yes, you could use the rissole mixture to make small meatballs. To help the meatballs hold together, we recommend refrigerating them for about 30 minutes before cooking.

6/10/08 8:33 pm  
Blogger Melanie said...

Seriously the most devine rissoles EVER!

17/10/08 2:33 pm  
Anonymous Anonymous said...

I tried this recipe for the first time today and I must say that I was very impressed with the result! They were a hit at the family Bbq. I followed the recipe exactly except I replaced tomato paste with tomato sauce. I will be definately adding this one to my favourite recipe book!

19/10/08 9:55 pm  
Anonymous Anonymous said...

Haven't tried this recipe myself but it is very similar to my own. To all those people having trouble keeping the rissoles together I suggest you (a) substitute 250 gms sausage mince for regular mince or (b) just add extra 250gms sausage mince to the recipe. It won't affect the flavour (unless you choose pork or chicken sausage mince) and will give you a couple of extra rissoles. It is up to you whether you play around with the quantities of the other ingredients but this isn't really necessary. Also, for a change you may like to add a small tin of creamed corn. Cheers and thanks for a great web site.

23/11/08 7:29 pm  
Blogger Joy said...

These rissoles look great.

I have been told by a friend who has been a chef at top restaurants, that the secret to rissoles staying together is to use 100g of sausage mince to every 1kg of other mince.
Also you can add just 1tbs of water to the mixture to make them moist.

6/12/08 7:41 pm  
Anonymous Anonymous said...

These rissoles are seriously DELICIOUS!! My husband does most of the cooking in our house and actually found this recipe after I had used your website for many other recipes. Rissoles are now a staple in our house! I was never a big fan of rissoles, but these are the best I have ever eaten. They have a really nice flavour and are lovely and moist. We don't add the zucchini but they are still fantastic. And both my children eat them too which is a bonus!

17/12/08 3:39 pm  
Anonymous Anonymous said...

These rissoles are delicious, but mine also fell apart.:( I followed all the tips.

9/1/09 8:48 am  
Blogger Kathy said...

Mine fell apart also :( Next time I make these I will try to add more breadcrumbs. And to the person who asked about how the recipe should be scaled down for 2. I made the full batch and there was plenty for dinner for 2 with a few leftovers for lunch the next day. I would just make the full amount and freeze/reheat the ones you don't eat.

12/1/09 11:43 am  
Anonymous Anonymous said...

These are great! My kids loved them but i did have to make them gluten free for my dietary needs. I used rice crumbs instead of breadcrumbs, a gluten free worcestershire and BBQ sauce. They held together really well and tasted very yummy. I'm glad I have some left overs for tomorrow!

15/1/09 10:05 pm  
Anonymous Anonymous said...

Excellent! Surely rissoles don't get any better than this. I added a some chilli flakes for some extra bight.

2/3/09 10:03 pm  
Anonymous Anonymous said...

These are the best Rissoles I've had - and love how they are full of Veges!

31/3/09 2:36 pm  
Blogger Unknown said...

I've stumbled on this site looking for rissole recipe, copied this one down thinking it sounded interesting - and I had all the ingredients in the cupboard! Then I read all the comments...I can't wait to try them now!! I'll defintately be back to check out more recipes!

17/4/09 6:00 pm  
Anonymous Anonymous said...

I LOVE THIS WEBSITE! This is a fabulous recipe for rissoles....and Ive tried many of them! I only added a grated green apple to the mix and left out the breadcrumbs. Ive always kept the apple in the many rissole mixes Ive tried. So its very personal taste. YUM! This one (like most of the others on here) is a keeper! Thanks girls!!

24/6/09 8:18 pm  
Anonymous Steve said...

I almost live on rissoles and cant beleive I found a recipe so similar to my own.The difference in mine is chopped spinach instead of zucchini, lamb mince instead of beef, parmesan instead of cheddar, and capsicum pesto and tomato pesto instead of the bbq sauce and tomato paste. I find no need for breadcrumbs and egg. Plus a touch of oregano. Good simple food. I freeze the excess to my requirements for later. Have even used this basic recipe to make a meatloaf, but egg is needed here to set it.

26/9/09 11:25 pm  
Anonymous Chrissy said...

I made these last night and Oh My..they were delicious! So moist and they held together well. So easy and great for lunches!

7/12/09 1:36 pm  
Anonymous Anonymous said...

amazing...and so yummy...this recipe is perfect with no need for extra family (who generally did not like rissole)loves them!...thankyou for such a yummy recipie

30/1/10 7:33 pm  
Anonymous Anonymous said...

These were delicious! I omitted zucchini because I am not a fan and they still worked well. Next time I will grate the onion as well as I find it sticks to the mixture better. Thanks!

9/6/10 12:06 pm  
Anonymous Carlie said...

just made these for the first time. It is the third recipe from the collection in a week and i am hooked.! completely perfect. I thought my rissoles were pretty tasty until i had these. Didn't fall apart either, although i did set in the fridge before cooking? either way, just perfect!

21/6/10 5:55 pm  
Anonymous Kellie said...

Absolutely love these rissoles. Have been a hit everytime I make them. This website has inspired me to cook more :)

26/6/10 2:02 pm  
Blogger Unknown said...

I make this recipe all the time now, and you are the first place I look when i think 'what's for dinner?'. I use homemade breadcrumbs and they stick together really well. Anytime I use store bought breadcrumbs I find they fall to pieces more easily.

3/8/10 9:07 pm  
Anonymous Stacey said...

I made these to go on hamburgers & they were delicous. The only problem was that they fell apart in the frypan. Next time I will try squeezing the moisture out of the zuchini. (like when I make your zuchini slice!)

20/9/10 8:12 pm  
Anonymous Louise said...

This was a winner for my family. I actually doubled the mixture to have enough for everyone. I cooked them in the oven because I didn't have time to stand at the stove and watch them, and they worked out perfectly. My extremely fussy 3 year old loved them (which meant he sneakily got some veg into him)!! so it's going to be a regular in our house.

5/10/10 1:37 pm  
Blogger Unknown said...

These were the most amazing rissoles that I have ever had! The first batch fell apart because I made them to flat and loose, but he second and third batches were perfect! Thank you so much for this recipe, we now have a new family favourite :)

12/1/11 7:36 pm  
Anonymous Anonymous said...


I was just wondering if this recipe will still work with no egg...there's none left in the fridge :(

21/2/11 5:38 pm  
Anonymous Jane said...

These are the best rissoles I've ever made/tasted! So moist and tasty. I have also made them with lamb mince which is also delicious. When I make them I use grated parmesan cheese instead of cheddar cheese, and 2Tb tomato sauce instead of the tomato paste. They always turn out perfect. Lovely made into a bigger pattie and put in a bun with fresh salad. Thanks for a great recipe.

20/3/11 3:45 pm  
Anonymous Jodes said...

I made these rissoles and served with garlic bread and a fresh geen salad when i had two Japanese International students staying with me. They thought i was some sort of wiz in the kitchen and took photos of their dinner with exclamations that it was the nicest thing they had ever tasted! I loved them and was so disappointed when they ate so much that there was no leftovers. Never mind, a great excuse to cook again...
Great recipe, great site!! Thanks a million.

6/4/11 1:24 pm  
Anonymous Anonymous said...

These rissoles were delicious!!
These were a big hit in my family when I cooked these!
A great way to get your kids to eat their vegetables!
Though, my rissoles didn't look quite like the ones that you posted.
Thank you very much for this recipe!
10 out of 10!!

2/1/12 10:57 pm  
Anonymous nicole said...

i have just made these for dinner and absolutely beautiful. we all agreed they are the best rissoles we have tasted. Can't wait to try more of your recipes. Thanks

23/1/12 7:10 pm  
Anonymous Anonymous said...

totally yummy. have printed the recepie so i have it forever! hopefully will stay together better next time as i forgot to add the egg!

3/2/12 12:07 am  
Anonymous Anonymous said...

can this recipe be made a day in advance?

7/3/12 12:09 am  
Anonymous Anonymous said...

just had it for dinner....loved it

19/7/12 5:01 pm  
Anonymous Anonymous said...

Microwaved veggies - added more (gluten free) bread crumbs because the result was pretty wet. Skipped BBQ sauce and tomatoe paste as I had neither and substituted extra worstershire instead. Successful batch and very yummy. Served with steamed veg and a salad. Enough for tea tonight as well. Hubby and I are happy. Thanks

3/9/12 8:56 am  
Anonymous Anonymous said...

The rissoles were really easy to make and they tasted nice :) .

I used fresh breadcrumbs instead of dry breadcrumbs, (from 3 slices of bread), but I think next time I would make some extra breadcrumbs to add, because the mixture was still a little bit wet.

They were a bit crumbly (a couple of them fell apart) and you do have to follow the instructions and let them cook for a decent amount of time before carefully turning them.

Next time I will double the ingredients and make the rissoles larger so they are about the size of a burger pattie. They were eaten very quickly here!

1/11/12 8:26 pm  
Anonymous Tracey said...

I accidently took out pork mince from my freezer when I was intent on making these rissoles. Well I have to say they were god damn devine, I will try with the beef but at least I know these are excellent. One hint I'd like to make is that you need to always knead rissoles to get rid of air and to bind, I only turned mine once after 5 mins and never try and flatten them in the pan.

Anyway absolutely yummo !!!!! thanks girls.

4/1/13 8:24 pm  
Anonymous Tracey said...

Tracey - again - sorry I used Fountain spicy red sauce instead of tomotoe paste.

4/1/13 8:27 pm  
Anonymous Anonymous said...

Delicious. Making them tonight for my sons bday, i thort i lost the link and was devo! But i didnt, yay cant wait to eat em

16/2/13 3:45 pm  
Anonymous Holly Lanagan said...

Hi Amanda and Debbie, I have tried this recipe several times now and unfortunately it's been a dismal failure each time.

For the last batch I doubled the quantities because it was intended for a large function. I was also careful to follow the directions to a tee. After a test run of frying, I quickly realised that the rissoles were not going to hold together. I decided to rest the uncooked ones in the fridge, hoping that they would firm up. Instead, they began to ooze the combined, liquid ingredients. All this moisture turned the plain flour I had coated them into a glue like consistency. I was completely devastated that 1kg of premium beef mince was massacred and completely unsalvageable. Luckily, I had many sausages on hand and was able to cook them - thank God for Plan B!

I suspect that the problem lyes in the excess moisture of the carrots and zucchinis. Have any other readers encountered these problems? I even wondered whether adding sausage mince would help them to hold together better?

At some point, I will likely revisit this recipe and try again to master it.

1/3/13 5:40 am  
Blogger Amanda and Debbie said...

Hi Holly

The problem may be that aren't cooking the vegetables long enough to remove the excess moisture. As you doubled the mixture, did you extend this time? The vegetable mixture should be quite dry in appearance.

6/3/13 6:57 am  
Blogger Unknown said...

I made this recipe tonight and it was a hit with the whole family but instead of using beef mince I used sausage mince and it worked perfectly =D

8/1/14 10:23 pm  
Blogger Unknown said...

Yummy yummy!! Great, simple, easy to follow recipe :) I Made these tonight for the family. They where certainly a crowd pleaser, will definitely make them again!! Makes it easy to hide the veggies from the fussy little eaters.
Only thing I did different was I added chilli for a bit of a kick.

15/3/16 9:43 pm  

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