Rissoles
If you've got regular grade beef mince, fresh breadcrumbs and worcestershire sauce, you're most of the way to this beef: about 65 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Egg Fish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Grate or very finely chop the onion and garlic, then combine them in a large bowl with the beef mince, breadcrumbs, egg, Worcestershire sauce, mixed herbs, parsley, salt, and pepper.
- Mix everything with clean hands until just combined, taking care not to overwork the meat, then divide it into eight even portions.
- Shape each portion into a flattened oval patty about 2 cm thick, then chill them in the refrigerator for 15 to 20 minutes to firm up.
- Spread the gravy powder or flour on a plate and lightly coat each rissole on both sides, shaking off the excess.
- Heat the oil in a large frying pan over medium heat, then add the rissoles in batches without crowding the pan.
- Fry for about 4 to 5 minutes per side until deeply browned and cooked through to an internal temperature of 71 C, with no pink remaining in the centre.
- Rest the rissoles for a couple of minutes, then serve with mashed potatoes and gravy or in a soft bun.
You'll use: Frying pan / skillet Β· Pan Β· Large pot
Tips & common questions
How long does Rissoles take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Rissoles is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Meat rissoles. Easy as 1-2-3 (2179666929).jpg by Tanya Dropbear from Adelaide, Australia, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.