AI-generated image
Australian rissoles
Rissoles: pan-fried beef mince patties with onion and gravy for an Australia Day barbecue
On Australia Day, 26 January, backyards fill with the smell of the barbie, and rissoles are as much a part of it as sausages: thick, homely patties of beef mince, grated onion, breadcrumbs and a splash of sauce, fried or grilled until browned. They are served with gravy and mash in winter, or in a bread roll with tomato sauce and salad on a summer afternoon. Some families now mark the day as a quieter long weekend, but the rissoles stay. Chef's tip: squeeze the grated onion dry, or the patties go soft and break on the grill.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the rissoles
- 1 ⅓ lb beef mince
- 1 onioncoarsely grated and squeezed dry
- 1 carrotfinely grated
- 1 egg
- 2 ⅛ oz dried breadcrumbs
- 2 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
- 2 tbsp parsleychopped
- ¾ tsp salt
- ½ tsp black pepper
- 2 tbsp vegetable oil
For the gravy
- 1 tbsp plain flour
- 1 ¼ cups beef stock
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Mix the 1 ⅓ lb beef mince, 1 onion, 1 carrot, 1 egg, 2 ⅛ oz dried breadcrumbs, 2 tbsp tomato ketchup, 1 tbsp Worcestershire sauce, 2 tbsp parsley, ¾ tsp salt and ½ tsp black pepper with your hands until just combined. A common mistake is overworking the mince, which makes tough rissoles.
5 minStep 2: Shape into 8 patties about 2 cm thick and press a shallow dip in the middle of each so they cook evenly. Chill for 10 minutes if you have time.
5 minStep 3: Heat the 2 tbsp vegetable oil in a frying pan or on a barbecue hotplate over a medium heat and cook the rissoles for 5–6 minutes a side until well browned. They are done when a thermometer in the centre reads 160°F and the juices run clear with no pink inside.
12 minStep 4: Lift the rissoles out to rest. Stir the 1 tbsp plain flour into the fat left in the pan and cook for 1 minute.
2 minStep 5: Whisk in the 1 ¼ cups beef stock and simmer for 3 minutes until glossy and thick. Serve the rissoles with the gravy, mash and peas, or in rolls with salad.
4 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 30 g
- Carbs
- 18 g
- Fat
- 25 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does australian rissoles take?
- About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Moreton Bay bugsSlipper lobster with garlic butter
Moreton Bay bugs are the flat, shovel-nosed slipper lobsters caught off the Queensland coast around Brisbane and the Sunshine Coast, and for Queenslanders they are a summer treat, split and grilled at the beach house. The tail meat is sweet and rich, somewhere between lobster and prawn. Buy them raw, frozen or fresh, from a fishmonger and ask them to halve them if you like. A common mistake is overcooking, which makes the meat rubbery; it is ready the moment it turns white. Chef's tip: grill flesh side down first to mark it, then turn and baste in the shell.
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
German
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek