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–+ servings
rissoles arranged on a plate with mashed potato, vegetables and gravy.
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5 from 1 vote

Beef Rissoles

These old-fashioned beef rissoles are a classic Aussie recipe. Juicy and loaded with flavour, they are low-cost, versatile and quick and easy to make. Whether you serve them with mashed potatoes and gravy, in a burger or covered in tomato sauce, they make an easy and filling family dinner that everyone will love.
Prep Time10 minutes
Cook Time10 minutes
0 minutes
Total Time20 minutes
Course: dinner
Cuisine: Australian
Servings: 8
Calories: 157kcal
Author: Andrea Geddes

Ingredients

  • 2 slices bread sour dough or white bread (or swap for panko breadcrumbs - 1 cup of panko breadcrumbs per 500 grams beef mince)
  • 500 grams beef mince regular beef mince
  • 1 medium brown onion very finely diced or grated
  • 2 cloves garlic crushed
  • 1 large egg
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1 beef stock cube crumbled
  • salt and pepper

For cooking

  • 2 tablespoons olive oil
Metric - US Customary

Instructions

  • Place the bread into a food processor and blend until the bread breaks down into fine crumbs. 2 slices of bread makes about 1 cup of breadcrumbs.
  • Place the breadcrumbs and the remaining rissole ingredients into a large bowl and use your hands to mix until everything is completely combined. (Disposable gloves can be used, if needed).
  • Divide the mixture into 8, evenly sized portions and use your hands to roll each portion into a ball. Then, gently flatten and shape into patties.
  • Heat the oil in a large frying pan over medium-high heat.
  • Add the patties to the pan and cook for 4-5 minutes each side, or until golden on the outside and completely cooked through in the middle.
  • Serve hot with your choice of sides.

Notes

  1. Don’t overcook the patties, or you will end up with dry rissoles.
  2. They can be cooked in an air fryer for around 12 minutes at 200 C.
  3. Meal prep – to make dinner easier, prep the rissoles in the morning and store them in the fridge until you’re ready to cook them in the pan. When ready to cook, sit the rissoles at room temperature for about 20 minutes.
  4. Use a small cookie scoop for uniform rissoles. This ensures the rissoles are exactly the same size, which will help them cook evenly.
  5. Flatten the rissoles when shaping them, to ensure they cook evenly.
  6. Storage; Store them in an airtight container in the fridge for 3-4 days.
  7. Freezing; Allow them to cool and then transfer to an airtight container and freeze for up to 3 months. I recommend wrapping them in a layer of baking paper first, to prevent freezer-burn. Thaw in the fridge overnight or at room temperature before reheating.
  8. Reheating; Reheat rissoles in the oven at 180C for 10 minutes or until warmed through, or in an air fryer for 5-10 minutes until warmed through. You can also reheat them in the microwave.
  9. Please note that the nutrition information is based on the mixture being divided into 8 rissoles, with one rissole being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the rissoles.
  10. This recipe is made using Australian metric cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition

Calories: 157kcal | Carbohydrates: 6g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 280mg | Potassium: 298mg | Fiber: 1g | Sugar: 2g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg