There always needs to be more recipes for beef mince! We’ll always love Rissoles, Spaghetti Bolognese, and Beef Hamburgers.
Rissoles
My family only grew up eating rissoles a few times a week. I’m sure many Aussies did. When I was 18 and moved out to live with an Aussie girl in a shared flat, I first tasted rissoles. She taught me the joys (??) She introduced me to the highs (??)
I kid you not.
Bolognese Monday night. Bangers & Mash Tuesday night (the cheap “sausos”). I bought rissoles at the store on Wednesday night. Frozen Chicken Kyiv was served on Thursday evening (not as good as the homemade version. ).
This was our weekly rotation meal for nearly two years!!
I was allowed to be a screamer on Sunday nights. Also, Friday and Saturday night …. We were 18 years old. The town was a mess!
The Rissoles we ate on Wednesday nights differed from those I am sharing today……
Rissoles with plump, juicy fruit
These are as plump and juicy as I said they would be. You can make your rissoles extra juicy and tasty using various methods.
- Grated Onion is a great way to add extra flavor and juiciness to your rissoles (from the juices of the onions). Chopped onions are uncooked bits that can be added to rissoles.
- Grated Zucchini– the secret is in the hidden vegetables and the moisture of the Zucchini, which makes the rissoles moist;
- Do not even consider pressing out the juices as they cook!!! It’s a criminal offense!!
- Make a slight indentation in the burger patties. This will prevent the rissoles from puffing into a round shape, which leads to the temptation of pressing them flat, which squeezes out the juices;
- Take your time. I know this goes without saying.
- The right amount of breadcrumbs Too much = dry patties
Ingredients
RISSOLES:
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- # Small brown onion
- ▢ 1/2 cup panko breadcrumbs (or average)
- ▢ The 500 g/ 1 lb ground beef (Note 1)
- ▢ One small zucchini
- ▢ One small carrot
- ▢ One egg
- ▢ One large clove of garlic, minced
- ▢ Half a teaspoon of dried thyme
- ▢ Oregano: 1/2 tsp (substitute with your favorite herb)
- ▢ Salt and pepper, 1/2 teaspoon each
- ▢ 2 tsp Worcestershire Sauce
COOKING:
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- ▢ Oil – 1 to 2 tablespoons
SERVING:
-
- ▢ Tomato Ketchup!
Instructions
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- Use a box grated to grate the Onion in a large bowl (see video). Add panko and mix to coat with onion juices.
- Add the remaining ingredients to the bowl. Add remaining Rissoles ingredients. Mix well. Take about 1/4 cup and form a thick pattie of 1.7cm/2/3″. Note 2: See photos below—Indent slightly in the middle. Repeat with the remaining mixture. You should be able to make 10-12.
- Heat oil in a pan over medium heat. Add half of the patties, and cook until golden brown. If you press too hard with the spatula, you will release all the juices!
- Then flip and cook on the other side until golden, 3 to 4 minutes.
- Repeat with the remaining rissoles.
- Serve with tomato ketchup.