These plump, juicy, flavorful ground beef patties are sure to become a family favorite!
G’day, mates! Today we are going to talk about a beloved Australian dish, rissoles, that brings a new (at least to me) way to prepare ground beef. I suppose you could say that rissoles are kind of like burgers or kind of like meatballs, sort of like meatloaf or sort of like croquettes. And yet, thanks to the ingredient list and the way they’re prepared, rissoles emerge as something singularly, and deliciously, unique.
Although the roots of rissoles are in France, where they were originally savory pastries filled with meat, fish, or vegetables, these plump, fried patties became popular in Australia during the World Wars, especially when the government rationed meat and people were looking for a way to stretch what they had on hand. Today, although versions of rissoles are still popular in France, as well as in Portugal, Latvia, and all over the U.K., this moist and savory patty with its crispy outer crust is considered one of Australia’s favorite comfort foods. In the rissoles from Down Under, there is no longer an outer pastry. The Aussie version combines minced beef with egg, breadcrumbs, grated vegetables, and seasonings. Then the patties are shallow-fried in oil. That’s how we are making ours.
The grated carrot, zucchini, and chopped onion (though you could grate the onion, too) add to the rissole’s robust flavor but also contribute to how wonderfully moist these patties are. The breadcrumbs and egg act as binders to keep the rissoles together during cooking, and the ketchup and Worcestershire sauce bring a complex and delicious tanginess. These rissoles are easy to prepare and so tasty that they will probably find their way into your weeknight dinner rotation (they’re definitely in mine!).
Great Ways To Customize Rissoles
Although you’ll love the rissoles made with our recipe, there are all sorts of ways you can customize them to fit any kind of dietary lifestyle. For those who are gluten-free, you can substitute oats or even crushed potato chips for the breadcrumbs. For people who are keto or Paleo and avoid carbs, you can replace the breadcrumbs with almond meal or add another layer of flavor to the rissoles by grinding up pork rinds. If you aren’t eating red meat, this rissole recipe works with ground chicken or turkey (it also works with ground pork and lamb if you just want to change up the flavor). Pescatarian? Replace the beef with chopped-up fish. Cod, salmon, and even shrimp will work here. A vegan version, which of course will work for vegetarians, too, replaces the meat with cooked and mashed-up chickpeas and the Worcestershire sauce with tamari, coconut aminos, or tamarind paste. Now everyone can enjoy rissoles!
How Do I Store Leftovers?
Cooked and cooled rissoles can be stored in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 2 months.
Serving Suggestions
While mashed potatoes and green veggies round out a great rissoles meal, there are all sorts of other sides that pair really well with these crispy and tender patties. One thing I love to do is serve them with Baked Rice and Tomato Sauce, with this yummy The Best Creamy Corn Casserole on the side. Another delicious meal is the rissoles with a Sunny-Side-Up Egg on top and drizzled with some fresh Chimichurri, served with Creamy Baked Mac And Cheese.
Or make a rissole sandwich! Place the patty between two thick slices of Pretzel Bread slathered with Garlic Butter, and add some slices of Pickled Red Onion. Or if your family loves the sweet and savory combo, fill these Conchas with rissoles, some Bread And Butter Pickles, and this sweet and spicy Jerk Sauce.
Rissoles
Ingredients
- 20 ounces ground beef
- 1/2 cup breadcrumbs
- 1 small onion finely chopped
- 1 small carrot grated
- 1 small zucchini grated
- 1 egg
- 2 cloves garlic minced
- 2 teaspoons ketchup
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons vegetable oil for frying
- Fresh parsley chopped, optional
Instructions
- In a large mixing bowl, combine the ground beef, breadcrumbs, onion, carrot, zucchini, egg, garlic, ketchup, Worcestershire sauce, salt, and pepper. Mix well using your hands or a spoon.
- Shape the mixture into 12 equal-sized patties about 2/3 inch thick.
- Heat the vegetable oil in a large skillet over medium heat. Add some patties and cook them for 4 to 5 minutes on each side, or until browned and cooked through. Work in batches as needed.
- If using, sprinkle the rissoles with fresh parsley. Serve the rissoles hot with your favorite sides.
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