Rissoles

For a meal that’s as quick as it is comforting, try these Australian Rissoles. Made with beef mince and vegetables, they’re a weeknight staple worth keeping on repeat.

I didn’t know what rissoles were before moving to Australia, but I got hooked quite quickly as they are similar to pan-fried meatballs. And who doesn’t like that?

I usually make them with beef, though chicken, lamb, or even pork work just as well. You can also combine different meats for a richer taste. Over time, they have become a regular on our family table. My daughters love them with tomato sauce, while my husband enjoys his with mashed potatoes and peas.

Tomorrow, we celebrate Australia Day. While it is a national holiday and a great excuse for a barbecue, to school kids it also marks the end of summer holidays. Next week, my girls will be back at school, and with busy weekdays ahead, these rissoles are a lifesaver!

If you would like to try more dishes from down here, have a look at my Australian recipes.

What is a Rissole?

Rissoles are small round patties made with minced meat, breadcrumbs, egg, and simple seasonings, then pan-fried until golden. The name comes from the French word rissoler, meaning “to brown” or “to fry lightly.”

They’re similar to meatballs or mini burgers but have a softer, homemade texture. In Italy, a similar dish would be polpette, traditional meatballs made with minced meat, egg, breadcrumbs, and cheese.

In Australia, rissoles have become a true family favourite and a classic comfort meal often served with mashed potatoes, tomato sauce, or vegetables. They can also be made with chicken, fish, or even vegetables, depending on what you have at home.

How to Make Rissoles

Step 1: Put all the rissoles ingredients in a medium-sized bowl and knead well together.

Step 2: Scoop up about ¼ cup of mixture and make a 2 cm – ⅔” thick pattie. Indent the middle slightly. This helps keep them flat while cooking, so there’s no need to press them down. It’s an easy way to make sure your rissoles stay juicy. Repeat with the remaining mixture. You will get about 10 patties.

Step 3: Heat the oil in a skillet over medium heat. Add half the patties and cook for 4 minutes or until golden brown. Make sure to press them lightly with a spatula.

Step 4: Flip and cook the other side for 3–4 minutes or until golden.

Step 5: Transfer to a plate and repeat with the remaining rissoles.

Step 6: Serve with tomato ketchup.

Alternative Cooking Methods

Oven-Baked Rissoles – Arrange the patties on a tray lined with baking paper and drizzle them with a little oil. Bake at 200°C – 400°F for about 20 minutes, turning once halfway through for even colour.

Air-Fryer Rissoles – Preheat the air fryer to 180°C – 350°F and spray the basket lightly with oil. Cook the rissoles in a single layer for 10–12 minutes, turning once until golden and cooked through.

Grilled Rissoles – Heat a barbecue grill or grill pan over medium heat and brush it with oil. Cook the rissoles for about 4 minutes per side until browned and cooked through.

Slow-Cooked Rissoles – Lightly brown the rissoles in a pan, then place them in a slow cooker with tomato sauce or gravy. Cook on low for 4–5 hours until tender and infused with sauce.

Extra Help from the Kitchen

Handle the Mixture Gently – Mix the ingredients only until they hold together. Overworking the meat changes the texture and can make the rissoles firm instead of tender.

Use Damp Hands – Lightly wet your palms before shaping each patty. It helps form smooth surfaces and prevents the mixture from sticking to your fingers.

Rest the Mixture Briefly – Allow the combined ingredients to sit for 10–15 minutes before shaping. This gives the breadcrumbs time to absorb moisture and makes the mixture easier to handle.

Shape Even-Sized Patties – Keeping the patties the same size helps them cook evenly and brown uniformly for consistent results.

Drain on Paper Towels – Once cooked, let the rissoles rest briefly on paper towels. This removes any excess oil and keeps the surface pleasantly crisp.

Variations and Twists

Classic Beef and Pork Mix – Combine equal parts beef and pork mince for a rounder, richer taste and a softer texture that stays juicy after cooking.

Herbed Rissoles – Mix chopped parsley, thyme, or oregano into the meat. The fresh herbs lift the taste and add a light aroma without overpowering it.

Cheesy Centre – Press a small cube of mozzarella or cheddar into the centre of each patty before cooking. The cheese melts inside, creating a mild creamy bite.

Spicy Rissoles – Add a pinch of chilli flakes or finely chopped fresh chilli to bring gentle warmth. A little paprika also works well for colour and depth.

Vegetable-Loaded Rissoles – Grate a small amount of capsicum, corn, or celery into the mixture. These vegetables add moisture and a subtle sweetness.

Storage and Shelf Life

Store cooked rissoles in an airtight container in the fridge for up to 3 days. Keep them on a single layer or separated with baking paper to maintain their shape.

For longer storage, freeze cooked or uncooked rissoles on a tray until firm, then transfer them to a sealed container or freezer bag. They keep well for up to 2 months.

To reheat, place the rissoles in a skillet over low heat or in a 180°C – 350°F oven until warmed through. Avoid microwaving for too long to prevent the texture from drying out.

What to Serve with Rissoles

Sides – Rissoles go well with creamy mashed potatoes, buttered peas, or a crisp garden salad. For a simple dinner, I sometimes serve them with chips and tomato sauce, or a slice of crusty bread to soak up the juices.

Main Dishes – When I prepare a larger meal, I like to add a light seafood dish such as my Crumbed Barramundi or a batch of Sausage Rolls. My Meat Pies also fit perfectly into a family spread, while the Seared Kangaroo Fillet Steaks with Raspberry Glaze and Aussie Burger with the Lot are great options for barbecues or weekend gatherings.

Desserts – To end the meal, try my Melting Moments with Passionfruit Buttercream or a warm Sticky Date Pudding with Butterscotch Sauce. If you prefer something lighter, the Pavlova or Peach Melba are refreshing on warm days, and Honeycomb and Lamingtons always make a sweet finish.

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Rissoles

For a meal that’s as quick as it is comforting, try these Australian Rissoles. Made with beef mince and vegetables, they’re a weeknight staple worth keeping on repeat.

Course: Main

Cuisine: Australian

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4

Author: Manuela Zangara

Ingredients

Rissoles

• 500 g – 1 lb beef mince
• 1 small onion – grated
• 1 small zucchini – grated
• 1 small carrot – grated
• 1 egg
• 1 garlic clove – minced
• ½ tsp thyme
• ½ tsp salt
• 2 tsp Worcestershire sauce
• ½ cup panko breadcrumbs

Cooking

• 2 tbsp oil

Serving

• Tomato ketchup

Instructions

1. Put all the rissoles ingredients in a medium-sized bowl and knead well together.
   
2. Scoop up about ¼ cup of mixture and make a 2 cm – ⅔” thick pattie. Indent the middle slightly. This helps keep them flat while cooking, so there’s no need to press them down. It’s an easy way to make sure your rissoles stay juicy. Repeat with the remaining mixture. You will get about 10 patties.
3. Heat the oil in a skillet over medium heat. Add half the patties and cook for 4 minutes or until golden brown. Make sure to press them lightly with a spatula.
   
4. Flip and cook the other side for 3–4 minutes or until golden.
5. Transfer to a plate and repeat with the remaining rissoles.
6. Serve with tomato ketchup.

Recipe Notes

You can also bake the rissoles. Lightly spray a baking tray with oil, arrange the patties in a single layer, and spray the tops as well. Bake at 200°C – 390°F for about 20 minutes, then flip them over and bake for another 5 minutes or until golden and cooked through.

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