Beef rissoles

The ultimate kid-friendly dinner, rissoles are easy to make, contain a good amount of veg and are always tasty. Whether you cook them in the oven, pop them on the barbie or sizzle them in a pan, put this family classic on your menu this week.

How to make beef rissoles: key tips

Instead of rolling the mixture into balls, you can roll and then flatten the balls into patties. As patties with flat sides, the rissoles will cook more quickly, and you can also use them inside burger buns. If you prefer, you can roll the rissoles in breadcrumbs.

The key to wonderfully shaped patties that don’t fall apart as you’re cooking them is chopping the vegies very finely, or grating them (to hide them from the kids!). Big chunks of onion or large fresh parsley leaves (dried parsley isn’t so bad) will most certainly cause your patties to break up, as the mince mixture isn’t able to cling to their slippery sides all that easily.

This recipe cooks the rissoles in the oven, but you can just as easily cook them in a frying pan or on the barbie. Just don’t have the heat up too high, as the outsides will cook before the insides do. 

Key ingredients in this beef rissoles recipe

Choose whichever beef mince your family prefers. Opt for a premium lean mince if you would like less saturated fat. You could also use lamb, pork, chicken or turkey mince for a change.

This recipe uses grated potato, carrot and onion for the vegie component, but you could add other vegies, such as some corn kernels (not too much or the rissoles will fall apart) and finely chopped green shallots. You can use any herbs you like, too – just remember to chop them finely if using fresh herbs.

If you don't have tomato paste, you can use tomato or barbecue sauce instead. Using sauces will also add sweetness.

Also check out our best rissole recipes, as well as this mushroom and tofu burger, perfect for vegetarians.

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