Beef rissoles

Classic homemade beef rissoles are just so quick and easy to make and they are so much tastier than bought rissoles. Why not make up a double batch and freeze some for a weeknight evening when you don’t have time to scratch yourself? Your future self will thank you! 

How to make beef rissoles: key tips

This mixture will make around 8 rissoles, enough for 2 per person. Use clean hands to shape the mixture into patties about 2cm-thick; you don’t want to make them too thin or they won’t be as juicy on the inside.

Some of our reviewers have had a problem with their rissoles falling apart when cooking. There are a few things you can do to help prevent this. The lightly beaten egg will work hard to bind your ingredients, but be sure to mix it in well so that all the ingredients are coated. 

Vegie pieces which are too large can cause the rissoles to break up – large pieces of chopped onion are a big culprit! Finely chop or grate your vegies and you will find your rissoles remain perfect little patties. 

Another little trick for perfect rissoles is to make a small indent in the centre of the patties. This will stop them from puffing up into round balls, at which time you are tempted to press them flat and squeeze out the tasty juices. Also, try not to overcook them – you’ll appreciate them much more when they aren’t like dry lumps of coal!

Key ingredients in this beef rissoles recipe

The flavour is in the fat, so don’t be afraid to spend less and opt for a 3-star beef mince here. You could also use lamb, pork, chicken or turkey mince for a change. Chicken mince can be a little on the wet side, so you may need to add some more breadcrumbs or it will be too wet to form patties.

The sauces, herbs and spices add punchy flavour to these rissoles, too. Tomato sauce, barbecue sauce and honey are all used, but you could opt for just one of these, if you prefer. Curry powder adds a unique twist, while dried mixed herbs are the standard flavouring for rissoles. You could use your choice of fresh herbs instead, but they would need to be chopped super finely to prevent any risk of your rissoles falling apart.

Beef up your rissole repertoire with our best rissole recipes, then take a stroll into burger territory with these gourmet and basic burger recipes. 

This recipe was originally submitted by valentina, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.