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Juicy beef rissoles on a white plate with grated carrot and tomato sauce, served on a wooden board.

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.
    Grated zucchini, carrot, breadcrumbs, and beef mince mixed in a bowl for rissoles.
  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.
    Uncooked beef and vegetable rissoles shaped into patties on a plate and baking tray before frying.
  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.