Ingredients
Rissoles
- 500 g regular beef mince/ground beef (can be substituted with pork or chicken)
- 1 onion, grated (see note 1)
- 1 tsp garlic, freshly minced
- 1 egg
- 1 cup breadcrumbs (store-bought, panko or homemade)
- 1 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1/2 tsp pepper
- 1 tsp salt or beef or chicken stock powder (see note 2)
- 3 tbsp olive oil, for frying
To serve
- 1 tbsp parsley, finely chopped
- Mashed potato
- Steamed greens
Instructions
- Add the beef mince, onion, minced garlic, egg, breadcrumbs, ketchup, Worcestershire sauce, pepper and salt or stock powder to a large mixing bowl. Use your hands to combine and roll the mixture into portions the size of golf balls. Flatten using the palm of your hand to form the rissoles.
- Heat the olive oil in a large, heavy-based skillet over medium-low heat. Cook the rissoles for 8-10 minutes until browned and cooked through, turning once halfway through. Cook in batches if you need to, so that the pan isn’t crowded. This will stop the rissoles steaming in the pan and will ensure a golden crust. Set the rissoles aside on a plate.
- This step is optional. Turn the heat off. Drain any excess oil from the base of the pan using a serving spoon and then, while the pan is still hot, add 2-3 tbsp of water. Use a spoon to scrape up all of the pan drippings. Drizzle the pan juices over the rissoles, sprinkle with parsley, and serve with your favourite sides.
Notes
Note 1 – Use a box grater to grate your onion. Cut the onion in half and grate against the grain (if you grate with the grain, it will result in long strands of onion). This method will create a pulp-like texture and extra flavourful rissoles (with no chunky onion bits!). If you can’t get your hands on a box grater, dice the onions as finely as you can.
Note 2 – Beef or chicken stock powder packs so much flavour into these simple rissoles, but plain salt is a suitable substitute.
MAKE AHEAD
Prepare the rissoles as per the recipe. Freeze the rissoles, uncooked, in an air-tight container or reusable sandwich bag for up to 2 months. Use baking paper to stop the rissoles from sticking. Thaw completely in the fridge overnight before use. Cook as per the recipe.
LEFTOVERS
Refrigerate cooked rissoles for up to 3 days. Reheat or eat cold. Freeze cooked rissoles for up to 2 months. For best results, allow them to thaw completely in the fridge overnight before reheating.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: beef, rissoles, beef rissoles, homemade beef rissolves
- Method: pan cook
- Cuisine: France