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Rissoles – moist and delicious pan-fried beef and vegetable patties all the way from Australia!
Course Main
Cuisine Australian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Manuela Zangara



  • 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


  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 – 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.
  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 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.