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Homemade Rissoles

Classic homemade rissoles. An easy family dinner that pairs perfectly with creamy mash and greens.

At a glance

25 minutes
4

Ingredients

  • 500 g regular beef mince 
  • 1 onion, grated
  • 1 tsp fresh garlic, minced
  • 1 egg
  • 60 g (1 cup) panko breadcrumbs
  • 1 tbsp tomato sauce
  • 1 tbsp Worcestershire sauce
  • ½ tsp freshly cracked black pepper
  • 1 tsp salt or beef/chicken stock powder
  • 3 tbsp olive oil, for frying

To serve

  • Mashed potatoes
  • Steamed greens
  • Finely chopped flat-leaf parsley

Method

 

  1. Place the mince, onion, garlic, egg, breadcrumbs, tomato sauce, Worcestershire sauce, pepper and salt (or stock powder) into a large bowl. Mix well using your hands until fully combined. Roll into golf ball-sized portions, then flatten slightly to form rissoles.
  2. Heat olive oil in a large, heavy-based frying pan over medium–low heat. Cook the rissoles for 8–10 minutes, turning halfway, until golden brown and cooked through. Cook in batches if needed to avoid overcrowding the pan, which can cause them to steam rather than brown. Set aside on a plate.
  3. Turn off the heat and carefully spoon out any excess oil. While the pan is still hot, add 2–3 tablespoons of water and scrape up the pan juices to create a simple gravy.
  4. Spoon the pan juices over the rissoles and serve with mashed potatoes and steamed greens. Finish with a sprinkle of parsley.