These rissoles are so good, you’ll be going back for more! You will find most of the ingredients in your fridge and pantry too, so if you’ve got mince on hand, you’ll be set to make these beauties whenever you want to.
They’re great for hamburgers, cold in sandwiches for lunch, or dinner served with Mash, veggies and gravy.
They’re also great served up at a bbq, with a simple garden salad and potato bake, yum! Check out our favourite potato bake recipe here. There are many options, and it’s very adaptable to your families taste preferences.
These were a staple growing up in our house, and are still a favourite to this day. They’re made the exact same way each time still, as I cook them for my family now. They were eaten weekly when growing up and we always looked forward to them, and there was never any left!
Can rissoles be frozen?
Yes! They can be frozen before or after cooking. If freezing them before cooking, makeup the rissoles into patties, then at this stage place them onto a lined baking tray.
Then place them into the freezer for at least an hour. Then you can place them in an airtight container or zip lock bag and keep them in the freezer. This prevents them from sticking together.
If you don’t have time, skip this step and place them in a single layer in a zip lock bag or airtight container and freeze. Then all you need to do is thaw the quantity needed and then cook.
Tips:
- These are so moist and delicious, just be sure not to squish the heck out of them when frying, to keep the moisture inside.
- Make sure to do the flour coating trick on them to help prevent them from falling apart.
- 1/2 cup of the mixture will make 6 generous patties. 1/4 cup of the mixture will make 12 regular sized patties.
- Make a double batch and put some in the freezer for later.
Variations:
- Add a grated carrot in and/or half a zucchini grated in. This will be a nice addition, it will add more moisture, so be sure to remove some of the moisture by blotting with a paper towel before mixing through ingredients.
- Leave out the onion if it’s not to your liking.
- You can add different herbs or spices you like.
You can serve these as hamburgers, and my goodness they’re good! We’ve just added baby spinach, sliced tomato, tasty cheese and tomato sauce to these.
You could add anything you like! Eg. Lettuce, beetroot, pineapple, bbq sauce… the list is endless. We’ve tried these extras before too and they are good!
Rissoles
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 Servings 1x
- Category: Dinner
- Cuisine: Australian
Description
A simple, delicious rissole recipe that is great for bbq’s, with mash, veggies and gravy or on hamburgers. Yum!
Ingredients
- 500g mince
- 2 eggs
- 1/4 cup breadcrumbs
- 1 tbs fresh chopped parsley
- 1 onion diced
- 1 tbs tomato sauce
- 1 tbs bbq sauce
- 1/4 tsp each of salt and pepper (or to taste)
- 1/4 tsp sweet paprika
- 1/4 cup plain flour
- 2 tbs olive oil
Instructions
- Place two large plates on the bench. Spread the plain flour roughly onto one of the plates. The other plate will be for the prepared rissoles.
- Dice the onion and place it into a large bowl.
- Place all other ingredients into the same mixing bowl, except for the olive oil.
- Mix with either a spoon or your hands, until incorporated.
- Grab portions of the mince mixture, depending on the desired size, and roll in your hands until a pattie is formed and firmly pressed together.
- Roll into the flour mixture, until you have a thin coating, and place it on the spare plate. Continue until all mixture is made up.
- Heat oil in a frypan over medium heat, and cook turning once, until cooked through.
- Place on a paper towel to drain some of the excess oils out of the meat.
Notes
- 1/2 cup of the mixture will make 6 generous patties.
- 1/4 cup of the mixture will make 12 smaller sized patties.