This post may contain affiliate links. Please read my disclosure policy.
These delicious and juicy beef Rissoles are quick and easy to make. They’re Australia’s popular and classic meat patties, super versatile because they can be made with chicken, pork or beef!
While these rissoles are an Australian classic, they are quite similar to many meatballs, in fact, quite similar to my Romanian meatballs which are usually made as meat patties like these. What I love about them is their versatility because you can pretty much use whatever meat you have in your fridge.
Easy Rissoles
- Easy To Make
- Basic Staple Ingredients
- Super Versatile
- Delicious And A Crowd Favorite
These rissoles are great because they could literally be served with anything, whether it’s mashed potatoes, or potato salad, or even a macaroni salad, they would make a perfect weeknight meal.
Ingredient Notes
- Ground Beef – As I mentioned this can be substituted with ground pork, chicken or turkey.
- Veggies – You’ll need shredded zucchini and carrots. The moisture in the zucchini is what makes these rissoles extra juicy.
- Egg – The egg acts as a binder in our rissoles and keeps them from breaking apart.
- Garlic & Onion – My favorite flavor enhancers to any dish. Make sure the onion is grated using a box grater, this way you won’t have big chunks of onion in your rissoles.
- Breadcrumbs – I love to use Panko but any breadcrumbs will work. Don’t use too much breadcrumbs as it could result in dry rissoles.
- Worcestershire – Great for flavoring the patties. If you don’t have it you can substitute it with some soy sauce.
- Herbs and Spices – Some dried oregano and salt and pepper.
How To Make Rissoles
- Combine meat mixture: Add all the rissoles ingredients to a large bowl and mix everything until incorporated.
- Form into patties: Using a ¼ measuring cup, scoop up some meat mixture to form a patty that’s about ⅔-inch in thickness. Make an indentation in the middle of the patty with your thumb. You should get about 15 rissoles.
- Fry the rissoles: Heat the olive oil in a large skillet over medium heat. Add half the patties to the skillet and cook for about 4 minutes per side until golden brown. Transfer rissoles to a plate and repeat with remaining patties.
- Serve: Serve with ketchup.
FAQs & Expert Tips
FAQs
Frequently Asked Questions
What Are Rissoles?
Rissoles are an Australian meat patties that includes some grated veggies such as carrots, zucchini and herbs and spices.
What’s The Difference Between A Rissole And A Meatball?
Meatballs are usually round, hamburger patties, whereas rissoles are flat meat patties.
How Do You Keep Rissoles From Falling Apart?
The key is to use the egg, which is what binds all the ingredients together. Also you should finely grate all the veggies and not chop them.
Tips
- Don’t chop your veggies, make sure you grate or shred them as asked for in the recipe. This will ensure your meat patties will stick together and not fall apart.
- Make a little indent in the patties. This will stop them from puffing up when frying and will ensure they stay nice and flat.
- Don’t over-cook them so you can end up with juicy patties.
- You can fry these in your air fryer for 12 minutes at 380°F.
Leftovers
You can store these rissoles in an airtight container in the fridge for 3 to 4 days.
Freezing
These meat patties also freeze quite well! Transfer to an airtight container and store in the freezer for up 3 months.
More Great Recipes To Try
Rissoles
Equipment
Ingredients
Rissoles
- 1 small onion grated
- ½ cup breadcrumbs such as Panko
- 1¼ pound ground beef
- 1 small zucchini shredded
- 1 small carrot shredded
- 1 large egg
- 1 clove garlic minced
- 1 teaspoon oregano
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 2 teaspoon Worcestershire sauce
For Frying
- 3 tablespoon olive oil
Instructions
- Combine meat mixture: Add all the rissoles ingredients to a large bowl and mix everything until incorporated.
- Form into patties: Using a ¼ measuring cup, scoop up some meat mixture to form a patty that's about ⅔-inch in thickness. Make an indentation in the middle of the patty with your thumb. You should get about 15 rissoles.
- Fry the rissoles: Heat the olive oil in a large skillet over medium heat. Add half the patties to the skillet and cook for about 4 minutes per side until golden brown. Transfer rissoles to a plate and repeat with remaining patties.
- Serve: Serve with ketchup.
Tips & Notes:
- Don’t chop your veggies, make sure you grate or shred them as asked for in the recipe. This will ensure your meat patties will stick together and not fall apart.
- Make a little indent in the patties. This will stop them from puffing up when frying and will ensure they stay nice and flat.
- Don’t over-cook them so you can end up with juicy patties.
- You can fry these in your air fryer for 12 minutes at 380°F.
- You can store these rissoles in an airtight container in the fridge for 3 to 4 days.
- These meat patties also freeze quite well! Transfer to an airtight container and store in the freezer for up 3 months.
