Beef & Vegetable Rissoles
These Aussie classic rissoles are tender, juicy, plump and super tasty! Made with beef mince, egg, breadcrumbs, hidden vegetables and flavourings added these are some of the best rissoles you will eat! They will be the star at your next family barbecue and kids just love them!!
Ingredients
- 500g beef mince
- 1 red onion, finely chopped or grated
- ½ cup coarsely grated carrot
- ½ cup coarsely grated pumpkin
- ½ cup coarsely grated zucchini
- ½ cup panko breadcrumbs
- 1 large clove garlic, grated
- 1 egg
- 1 tablespoon chopped parsley
- 1 tablespoon tomato sauce (or Ketchup)
- 1 tablespoon barbecue sauce
- ¾ 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
- Combine all ingredients in a large bowl until throughly combined. Divide mixture into 8 portions and shape each portion into a rissole shape about 2-3cm in thickness. Cover and chill if not cooking straight away.
- Heat oil in a frying pan over medium heat until hot. Cook rissoles, in batches, for 5-6 minutes each side or until golden brown and cooked through. The rissoles can also be cooked on your barbecue hot plate or grill. Transfer to a plate and repeat with remaining rissoles.
- Serve rissoles with your choice of sides 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
While my preference is to make these rissoles with beef mince, feel free to explore variations using lamb, pork, chicken, or turkey mince. If opting for chicken mince, it's advisable to increase the panko breadcrumbs to 3/4 cup, as chicken mince tends to be more moisture-laden. This adjustment helps maintain the desired consistency of the mixture. - VEGETABLES
Feel free to utilise any vegetables available in your fridge, or if you prefer, you can stick to just one type. However, keep in mind that zucchini plays a role in maintaining tenderness, so omitting it might subtly alter the texture of the rissoles. - OVEN BAKED
While pan frying imparts a beautiful golden brown colour to the rissoles, baking in the oven is a suitable alternative if you prefer. Simply place the rissoles on a baking tray and bake in a preheated oven at 220°C (200°C fan forced) for 18-20 minutes, flipping them halfway through the cooking time, or until they are thoroughly cooked. - LEFTOVERS
Rissoles are ideal for leftovers and make perfect sandwiches the next day. Simply butter some bread, slice up a rissole, and add a dollop of tomato sauce. Lunch is served!