These Beef Rissoles are a classic Australian comfort food that I absolutely love! They’re kind of like a cross between a patty and a meatball, but with a little more texture and a crispy edge. Made with ground beef, grated vegetables, and a few simple seasonings, these rissoles are packed with flavor.
Think of them as a delicious cousin like Bifteki (Greek-style beef patties) or meatballs, but with a slightly firmer texture that makes them perfect for shallow frying and getting that perfect golden crust.
I love how versatile these rissoles are! You can serve them with mashed potatoes, a dollop of ketchup, and your favorite veggies, or throw them on a bun for an easy, delicious sandwich. They’re perfect for those lazy nights when you want something quick and satisfying. And if you’re in the mood for a change, you can easily swap the ground beef for chicken or pork, both work just as well!
Why I Love These Australian Beef Patties
- Big flavor – Ground beef, veggies, and seasonings come together for a totally delicious meat patty!
- Versatility – You can serve them up a number of different ways.
- Easiness – Simple ingredients and quick to prepare, they’re perfect for any night of the week.
- Hidden veggies – As the mother of a six year old, I know how tough it can be to get the little ones to eat their vegetables. With rissoles, they don’t even notice that they’re in the patty!
- Great for meal prep – Make a batch (you can also freeze the raw patties and cook them later) and enjoy leftovers throughout the week!
What are Rissoles?
Rissoles are a beloved Australian dish consisting of flattened meat patties made from minced meat (such as beef, chicken, or lamb), breadcrumbs, grated vegetables, herbs, and seasonings. These patties are typically shallow-fried or grilled until golden brown and crispy on the outside while remaining juicy on the inside.
The term “rissole” originates from the French word rissoler, meaning “to redden,” referring to the cooking process that gives the patties their characteristic color and texture. In Australia, rissoles became popular during both World Wars as a means of stretching meat rations. They were made by combining leftover meat with various fillers to create an economical meal.
Today, rissoles are a staple in Australian households, often served with mashed potatoes, peas, and gravy, or enjoyed in sandwiches.
Ingredients Notes
You will find exact measurements in the recipe card at the end of this post. Here are the things you’ll need:
- Ground meat – I usually go for beef with a bit of fat (85:15) because it keeps the rissoles nice and juicy, but you can also use ground pork. Ground chicken is much leaner option.
- Grated onion – This adds moisture and a lovely flavor to the rissoles. Make sure to grate it finely so it blends in well with the meat.
- Grated carrot – I love adding grated carrot because it gives a little sweetness and extra texture. It also helps the rissoles stay moist.
- Garlic – Freshly minced garlic gives the rissoles that fragrant kick.
- Egg – I use an egg to help bind everything together. It also helps keep the rissoles firm while frying.
- Breadcrumbs or Panko – I often use panko for a lighter texture, but regular breadcrumbs work just fine. They give the rissoles a nice structure and help them hold together.
- Worcestershire sauce – A dash of Worcestershire sauce adds that rich, umami depth that really makes the rissoles flavorful.
- Ketchup – A little ketchup goes a long way in adding a touch of sweetness and moisture, balancing the savory flavors.
- Italian seasoning – I always reach for Italian seasoning because it’s such a simple way to bring in a blend of herbs like oregano, basil, and thyme. It gives the rissoles a well-rounded, herby flavor.
- Salt and Pepper – These two are essential to season everything to taste, bringing out all the flavors.
- Oil – I use a bit of oil for shallow frying, which helps get that perfect crispy golden crust while keeping the inside tender and juicy.
Beef Rissoles Recipe
1. Prepare the ingredients: In a large mixing bowl, add the ground beef, grated onion, grated carrot, minced garlic, beaten egg, breadcrumbs or panko, Worcestershire sauce, ketchup, Italian seasoning, salt, and pepper. Use your hands to gently combine all the ingredients until well-mixed. Be careful not to overwork the mixture to keep the rissoles tender.
2. Shape the rissoles: Roll the mixture into portions the size of golf balls. Then, flatten each one with the palm of your hand to form the rissoles. Press down gently in the middle to create a slight indentation – this will help them keep their shape while cooking and prevent puffing up.
3. Cook the rissoles: Add the oil to a heavy-bottomed pan or cast iron skillet and heat it over medium-high heat. Once the oil is hot, carefully place the rissoles in the pan, making sure not to overcrowd them. Cook for about 4 minutes or until the bottom is golden brown. Then, flip the rissoles and cook the other side for another 3-4 minutes, or until they’re golden and cooked through.
4. Rest and serve: Remove the rissoles from the pan and let them rest for a couple of minutes. Serve the rissoles with mashed potatoes, veggies of your choice, and a side of ketchup, or throw them in a bun for an easy sandwich! Enjoy!
Alpana’s Tips
- Don’t overwork the mixture – When mixing, be gentle. Overworking it can result in tough rissoles.
- Indent the center – Press down lightly in the center of each rissole before frying. This helps them cook more evenly and keeps them from puffing up.
- Rest before serving – Let the rissoles rest for a couple of minutes after cooking. This helps them stay juicy and allows the flavors to settle.
Serving Suggestions
With mashed potatoes – Serve them with a side of creamy mashed potatoes and a generous drizzle of gravy. It’s a classic pairing that feels extra comforting.
As a snack or appetizer – Make mini rissoles and serve them as bite-sized appetizers with a dipping sauce, such as Garlic Aioli, BBQ sauce or a tangy mustard dip.
In a salad – Slice the rissoles and serve them on top of a fresh salad with greens, cherry tomatoes, cucumber, and a light vinaigrette. It adds protein to your salad while keeping things light.
In a sandwich – Place the rissoles in between soft bread slices with lettuce, tomato, and a little ketchup or mustard for a delicious, handheld meal. You can also add cheese for an extra indulgence!
Rissoles are a classic, comforting dish in Australian cuisine. Their crispy, golden exterior and juicy interior make them a favorite for any occasion.
With simple ingredients and easy preparation, this dish is the perfect way to enjoy a satisfying meal that brings a taste of Australia to your kitchen!
More recipes from Down Under:
Savoury Mince
Curried Sausages
Zucchini Slice
Rissoles - Australian Beef Patties
Rissoles are a favorite in Australia. Juicy, tender meat patties get enhanced by some hidden veggies and plenty of flavor enhancers. Move over, hamburgers!
Ingredients
- 1 pound ground beef (you can sub it with ground chicken or ground pork)
- 1 small onion, grated
- 1 medium carrot, peeled and grated
- 2 garlic cloves, minced
- 1 egg, beaten
- ½ cup bread crumbs or panko
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ketchup
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons oil, for shallow frying
Instructions
- Add the ground beef, grated onion, grated carrot, minced garlic, egg, breadcrumbs, Italian seasoning, ketchup, Worcestershire sauce, salt and pepper in a large mixing bowl. Use your hands to combine and roll the mixture into portions the size of golf balls (about 10 balls). Flatten using the palm of your hand to form the rissoles. Indent the middle slightly (this will stop them from puffing up into spheres while cooking).
- Heat oil in a heavy bottomed pan or cast iron skillet over medium high heat. Add the patties, without over crowding them, and cook for 4 minutes or until dark golden. Flip and cook the other side for 3-4 minutes until golden.
- Plate them out and rest for a couple of minutes before serving.
- Serve with mashed potatoes, ketchup and veggies of your choice.
Notes
- Choose beef with a bit more fat (85:15 ratio), this helps keep the rissoles moist and juicy.
- Gently press the rissoles while cooking, lightly pressing them helps keep their disc shape intact. Be careful not to press too hard, as you don’t want to squeeze out all the juiciness!
- Always allow your rissoles to rest before serving to lock in all the flavor and moisture.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 198Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 59mgSodium 368mgCarbohydrates 8gFiber 1gSugar 2gProtein 14g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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