Easy Beef Rissoles

These easy beef rissoles are a simple family recipe I’ve been eating for as long as I can remember. Mum made them nearly every weekend when I was growing up, usually as part of a barbecue, and we’d often have them with fried rice or potato bake. They were always something we looked forward to.

Mum always made her rissoles with dried parsley, so that’s what I use too. They’re made with beef mince, onion, breadcrumbs, tomato sauce and BBQ sauce, then lightly coated in flour and pan-fried until beautifully browned and cooked through.

They’re still a favourite in my family now, and one of the things I love about them is how versatile they are. Serve them for dinner with creamy mashed potato, vegetables and gravy, add them to a barbecue with salads and sides, or pop one on a hamburger bun with your favourite toppings. They’re delicious whichever way you serve them.

Why You’ll Love These Beef Rissoles

These homemade beef rissoles are made with simple everyday ingredients and are easy to prepare for a family meal.

They’re juicy on the inside with a lovely browned outside, and the light flour coating helps them hold together while they cook. You can also make them larger or smaller depending on how you want to serve them.

Best of all, they’re really versatile. You can make them larger for a hearty family dinner or smaller for kids, barbecues and easy meal prep.

Ingredients

You only need a handful of simple ingredients to make these beef rissoles, and most are pantry staples I usually have on hand.

• Beef mince: I use 500 g beef mince for this recipe.
• Onion: Finely dice it so it mixes evenly through the rissoles.
• Egg and breadcrumbs: These help bind the mixture together. I found 1 egg and ¼ cup breadcrumbs gave me rissoles that held together really well without making them dry.
• Dried parsley: This is how Mum always made our rissoles when I was growing up, and it’s still what I use today.
• Tomato sauce and BBQ sauce: Add flavour and a little moisture to the beef mixture.
• Seasonings: Salt, black pepper and sweet paprika.
• Plain flour: For lightly coating the shaped rissoles before frying.
• Oil: You’ll need about 1 tablespoon to start cooking, with a little extra if your pan needs it for the next batch.

See the recipe card below for the full ingredient quantities and instructions.

How to Make Beef Rissoles

These rissoles are quick to prepare. Mix everything together, shape and lightly flour the patties, then cook them in a frying pan until browned and cooked through.

Step 1: Mix the rissole mixture

Add the beef mince, egg, breadcrumbs, dried parsley, finely diced onion, tomato sauce, BBQ sauce, salt, pepper and paprika to a large bowl. Mix until everything is evenly combined.

Step 2: Shape and Coat the Rissoles

Divide the mixture into portions and shape into round patties. For 6 generous rissoles, use about ½ cup of mixture for each one. For 12 smaller rissoles, use about ¼ cup each. Lightly coat each rissole in plain flour, shaking off any excess.

Step 3: Cook the Rissoles

Heat 1 tablespoon of oil in a large frying pan over medium heat. Add the rissoles in a single layer, working in batches if needed. Cook for about 4 minutes on the first side, then turn and cook for another 4 minutes. Continue cooking until browned on both sides and cooked through, about 8–10 minutes in total. Add a little more oil to the pan for the second batch if needed.

Tips for the Best Rissoles

Finely dice the onion. Small pieces mix through the beef more evenly and help the rissoles hold their shape.

Don’t overmix. Mix just until everything is well combined. There’s no need to keep working the mixture once it has come together.

Shape them evenly. Keeping the rissoles a similar size helps them cook at the same rate. You can make 6 generous rissoles or 12 smaller ones.

Lightly coat them in flour. You only need a thin coating. Shake off the excess before adding them to the pan.

Don’t overcrowd the frying pan. Cook in batches if needed so the rissoles have room to brown rather than steam.

Adjust the cooking time for size. The larger rissoles will take longer than smaller ones, so make sure they’re cooked right through before serving.

Don’t press them down while cooking. Leave the rissoles alone as they cook rather than squashing them with the spatula, which helps keep the moisture inside.

What to Serve with Rissoles

Rissoles are one of those easy meals you can serve so many different ways. For a classic dinner, I love them with creamy mashed potato, green beans and gravy, just like I’ve served them here.

Growing up, Mum made rissoles nearly every weekend as part of our family barbecue. We’d often have them with fried rice or potato bake, and they’re also delicious with a simple salad or other barbecue sides.

You can even use a rissole as a homemade hamburger patty. We’ve had them on hamburger buns with baby spinach, sliced tomato, tasty cheese and tomato sauce, but you can add any of your favourite burger toppings.

Variations

This is the way I’ve always known and loved rissoles, but there are a few simple ways you can change how you serve them.

Make smaller rissoles: Use about ¼ cup of mixture for each one to make approximately 12 smaller rissoles. They’re a good size for kids or serving as part of a barbecue.

Change the sides: Keep the rissoles the same and change the meal around them. Serve with mash and gravy in cooler weather, add a broccoli and cauliflower bake, or serve with salads and barbecue sides when it’s warm.

Add some vegetables: Mix through a little grated carrot or zucchini. If using zucchini, squeeze out the excess moisture first so the rissole mixture doesn’t become too wet.

Frequently Asked Questions

Can you freeze rissoles?

Yes. Rissoles can be frozen either before or after cooking. Place them in an airtight container or freezer bag, with baking paper between the layers so they don’t stick together. Thaw them safely in the refrigerator before cooking or reheating.

How do you know when rissoles are cooked?

The outside should be nicely browned and the centre cooked through with no raw beef remaining. Larger rissoles may need a little longer than smaller ones, so always check the centre before serving.

Why do you coat rissoles in flour?

Mum always told me that lightly coating the rissoles in flour helps them stay together while they cook, so it’s something I’ve always done. It also helps give them a lovely browned outside in the frying pan. You only need a light coating, so shake off any excess before cooking.

Can I make rissoles ahead of time?

Yes. Shape and flour the rissoles, then cover and refrigerate them until you’re ready to cook. This makes them handy for preparing earlier in the day before dinner or a barbecue.

Storage & Reheating

In the fridge: Store leftover cooked rissoles in an airtight container in the refrigerator and reheat until hot throughout before serving.

In the freezer: Once cooled, place cooked rissoles in a freezer-safe container or bag, with baking paper between layers if needed. Thaw overnight in the refrigerator before reheating.

To reheat: Gently reheat the rissoles in a frying pan over medium-low heat until hot throughout. You can also reheat them in the microwave for a quick meal.

If you make these easy beef rissoles, I’d love to hear how they turned out! Leave a star rating and comment below.

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