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.
I have made this twice in the oven and it worked beautifully both times. The second time I added paprika to the mix but kept everything else the same. The whole family loved it and I loved the sneaky vegetables which made it healthier and juicier than ordinary rissoles.
Yes!!! Such a great idea to get hidden veggies in!
Best recipe ever, Thank you!
Dozer is just beautiful ❤️
Baaa haaa! My husband grew up with the same weekly schedule. When I was dating I knew which nights to avoid their house due to the meals. I do a 4 weekly meal plan…helps gets the kids cooking and they are learning to be skilled at their meals. I change it up every couple of months but they have their favourites that I have to include…many of which come from here. Loved these rissoles, Darryl Kerrigan was even quoted. 🙂
Are you able to share your rotating schedule?! It sounds awesome!
Absolutely amazing meal. I also added a little bit of Vegemite!!
Never heard of that! Great idea!
The best rissoles! Thank you
Wahoo thanks May!
This worked brilliantly. My family ate these with gusto and my teenage boys argued over who would eat the leftovers in the evening. Please note that I doubled the recipe or there would not have been enough. Also my husband who had recent abdominal surgery and is watching his diet ate these without any problems.
I’m so glad they were a hit Joanna!
Nagi, you are a fabulous cook. I love your standing rib roast. It cooks to perfection.
Thanks so much Leone!
These were amazing. I opted for lean ground beef. They formed perfectly moist and delicious patties. Added more garlic because I love it 🙂 my husband said this was so good 🙂
That’s great to hear Agill!!
Very tasty! I made them in the oven with roasted carrots and cheese muffins. I will be saving this recipe to make again.
Perfect Karen 🙌
Will definitely try these probably with turkey but wonder if they can be oven baked instead of fried?
Hi Maggie, you could – I would spray with oil and bake for about 25 minutes or so – N x
Great thanks I’ll try that
Super yummy! I used white pepper as it adds a nicer flavour than black pepper…so nice!
Sounds great Brendan!
Hey Nagi,
We just love all your recipes – can’t go wrong with any of them! 😊
These are the best rissoles we’ve ever had😋
Thank you 😘
Wahoo, thanks so much Maxine!
Hello Nagi,
I just wanted to tell you how much I enjoy your website, recipes and most of all Life with Dozer!! I am a crazy dog lady and your pictures of him always put a smile on my face!!! Thank you!!!
Thanks so much Caroline, that really means a lot!
OMG these turned out so well so moist. I added extra garlic because I love garlic. They could be the best I’ve ever made and I’m a 70 yo. Some didn’t make it to the table.
Wahoo! That’s so great to hear Bob!
Made these on the weekend , they were perfect , well Nagi.
Woot! Thats terrific Anthony!
Thanks Nagi , l meant to say well done Nagi ,not well Nagi sorry .
I understood anyway! 😉
Wow! I never realised how dry and flavourless my rissoles were until I tried your juicy recipe!! The kids loved helping makes these…. only problem…we ate so many as we were cooking them, we had to make a second batch!! I love this recipe! Thanks Nagi
That’s great news Sarah!!! ❤️
Loved these! Right portions of all ingredients helped keep them nice and moist. Pefect cooking time. Thanks Nagi!
Woot! Sounds like you nailed it Daniel – N x
Such a hit with the family. Very kid-friendly. This will be added to my mince meat dishes repertoire! Super simple and easy especially for a weeknight. I paired it with your smashed potatoes and plain rice with caramelized onions on top.
Sounds like you nailed it!
MADED last night and yes there is left overs as usually. They are better the next day. Oh NO Dozer, do not take him home before good wash. Ciao!
So much better for left overs, I’m with you there Vera!
Shut the front door!!! Omg this recipe has to be THE BEST rissoles I have ever tasted in my life – not over exaggerating. Thank you so much Nagi aka food goddess.
Love to hear that Ruby, thanks!! — Nx