Today’s recipe is all about Australia, as I am sharing with you how to make Rissoles. Rissoles are basically Australian beef and vegetable patties that are pan-fried and served with Ketchup (or “tomato sauce” as we say here).
I didn’t know what they 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 these with beef, but you can use the ground meat you prefer: chicken, lamb, and pork (or a combination of them) all work well.
Tomorrow we celebrate Australia Day. And while it is a National holiday, so people have a day off from work, to school kids, this day also means the end of summer holidays. In fact, next week my kids will be back in school. I must admit that 6 weeks off are nearly not enough, especially since it is still extremely hot down here. In Italy, we get about 9 weeks off in summer!
Anyhow, back to school also means busy weekdays! So these Rissoles are a life saver especially since my kids adore them!
I hope you’ll like them too! Enjoy!
- 500 gms – 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
- 2 tbsp oil
- Tomato Ketchup
Put all the rissoles ingredients in a medium-sized bowl and knead well together.
Scoop up about ¼ cup of mixture and make a 2 cm – 2/3" thick pattie. Indent the middle slightly. This will stop them from puffing up and you won’t need to press them down too hard while cooking. It’s a great trick for juicy rissoles. Repeat with the remaining mixture. You will get about 10 patties.
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.
Flip and cook the other side for 3 - 4 minutes or until golden.
Transfer to a plate, and repeat with the remaining rissoles.
Serve with tomato ketchup.
You can also bake these rissoles. Spray a baking tray with oil. Place the rissoles on the tray and spray the top with more oil. Bake at 200°C – 390°F for 20 minutes, then flip them over and bake for another 5 minutes or until golden.