Rissoles

4.60 from 5 votes

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!

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch

Cuisine: Australian

Servings:

Calories: 437kcal

Author: Joanna Cismaru

Equipment

12-inch Cast Iron Skillet

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

US Customary - Metric

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.

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.

Nutrition