- Add the beef mince, onion, minced garlic, egg, breadcrumbs, ketchup, worcestershire sauce and salt to a large mixing bowl. Use your hands to combine and roll the mixture into the size of golf balls. Flatten using the palm of your hand to form the rissoles.
- Heat the olive oil in a large skillet on medium-high heat. Cook the rissoles for 8-10 minutes, turning once halfway.
MAKE AHEAD – Assemble the rissoles as per the recipe. Refrigerate uncooked rissoles for up to 3 days, and freeze for up to 3 months in an air-tight container or reusable sandwich bag. Use baking paper to stop the rissoles from sticking. Thaw completely in the fridge overnight before use. Cook as per the recipe.
LEFTOVERS – Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: beef, rissoles, beef rissoles, homemade beef rissolves
- Method: pan cook
- Cuisine: France
Keywords: Beef Rissoles, Beef Rissoles recipe