Rissoles – moist and delicious pan-fried beef and vegetable patties all the way from Australia!
Course
Main
Cuisine
Australian
Prep Time15minutes
Cook Time25minutes
Total Time40minutes
Servings4
AuthorManuela Zangara
Ingredients
Rissoles
500gms– 1 lb. beef mince
1small oniongrated
1small zucchinigrated
1small carrotgrated
1egg
1garlic cloveminced
½tspthyme
½tspsalt
2tspWorcestershire Sauce
½cuppanko breadcrumbs
Cooking
2tbspoil
Serving
Tomato Ketchup
Instructions
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.
Recipe Notes
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.