Beef and Veggie Rissoles
These Beef and Veggie Rissoles are juicy, tender and packed with flavour. Made with beef mince, grated vegetables, breadcrumbs and simple seasonings, they’re an easy, budget-friendly dinner everyone loves. Ready in around 30 minutes, perfect for weeknights and ideal for freezing.
Ingredients
- 500g beef mince
- 1 red onion, finely chopped or grated
- ½ cup each coarsely grated carrot, pumpkin and zucchini
- ½ cup panko breadcrumbs
- 1 large clove garlic, grated
- 1 egg
- 1 tablespoon chopped parsley
- 1 tablespoon each tomato and barbecue sauce
- 1 teaspoon salt
- ¼ teaspoon cracked black pepper
TO COOK
- 1 tablespoon Neutral cooking oil (canola, vegetable, rice bran etc)
TO SERVE
- Mashed potato or oven baked chips
- Steamed vegetables or salad
- Tomato sauce or gravy (or Ketchup)
Instructions
- Place the beef mince, onion, grated vegetables, panko breadcrumbs, garlic, egg, parsley, tomato sauce, barbecue sauce, salt and pepper into a large bowl. Using clean hands or a spoon, mix gently until just combined — avoid over-mixing, as this can make the rissoles tough.
- Divide the mixture into 8 equal portions and shape into rissoles about 2–3 cm thick. Place on a tray, cover and refrigerate if not cooking straight away (chilling helps them hold their shape).
- Heat the oil in a large frying pan over medium heat. Working in batches, cook the rissoles for 5–6 minutes per side, or until golden brown and cooked through. Adjust the heat as needed to prevent burning. (For an easier option, cook the rissoles until just golden on each side then transfer the partially cooked rissoles to a lined oven tray and finish cooking in a 200°C (180°C fan) oven for 15-20 minutes)
- Transfer cooked rissoles to a plate and repeat with the remaining mixture. Serve hot with mashed potato or oven-baked chips, steamed vegetables or salad, and tomato sauce or gravy.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - MINCE
Beef mince gives the best flavour and classic rissole texture, but this recipe is very adaptable. You can swap in lamb, pork, chicken or turkey mince if you prefer. If using chicken mince, increase the panko breadcrumbs to ¾–1 cup, as chicken is softer and wetter — the extra crumbs help the rissoles hold their shape. - VEGETABLES
Use whatever veg you’ve got on hand or stick to just one if you prefer. Zucchini adds moisture and tenderness, so leaving it out may slightly change the texture, but the recipe will still work well. - OVEN BAKED
Pan-frying will always give the best colour and flavour, but baking is a great hands-off option. Place the rissoles on a lined tray and bake at 220°C (200°C fan) for 18–20 minutes, flipping halfway, until cooked through. Another method I love is to pan-fry the rissoles just until browned on both sides, then transfer them to the oven to finish cooking — you get the best of both worlds: great colour and perfectly cooked centres. - LEFTOVERS
These rissoles make top-tier leftovers and are brilliant cold in sandwiches. Butter some fresh bread, slice a rissole, add a good smear of tomato sauce and you’re sorted — the ultimate next-day lunch.