Beef rissoles, a close cousin to the beloved hamburger, are a delectable culinary creation that tantalizes the taste buds with their savory, comforting flavors. Originating from Scotland in the 18th century, these delectable patties have evolved into a popular dish enjoyed in many parts of the world. Whether you prefer them grilled, pan-fried, or baked, beef rissoles offer a versatile canvas for a wide range of accompaniments, from classic mashed potatoes and gravy to fresh, crisp salads. In this comprehensive guide, we will delve into the delightful world of beef rissoles, providing you with a selection of exceptional recipes that are guaranteed to satisfy your culinary cravings.
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RISSOLES!
Recipe video above. Plump, extra juicy, extra tasty rissoles - an Aussie favourite! I usually make Beef Rissoles but these can be made with lamb, pork, chicken or turkey. Makes 10 - 12 rissoles. (PS For those who are unfamiliar with rissoles, they are basically squashed meatballs! A classic Aussie family favourite :) )
Provided by Nagi
Categories Main
Time 30m
Number Of Ingredients 13
Steps:
- Grate the onion into a large bowl using a box grater (see video). Add panko, mix briefly to coat in the onion juices.
- Grate zucchini and carrot into the bowl. Add remaining Rissoles ingredients. Mix well. Scoop up about 1/4 cup of mixture, form a 1.7cm / 2/3" thick pattie. Indent the middle slightly (Note 2, see photos in post). Repeat with remaining mixture - you should make 10 - 12.
- Heat oil in a skillet over medium heat. Add half the patties and cook for 4 minutes or until dark golden. Press LIGHTLY with spatula, if you press hard, you'll press the juices out!
- Flip and cook the other side for 3 - 4 minutes until golden.
- Transfer to plate, repeat with remaining rissoles.
- Serve with tomato ketchup!
Nutrition Facts : ServingSize 38 g, Calories 357 kcal, Carbohydrate 12 g, Protein 29 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 122 mg, Sodium 489 mg, Fiber 2 g, Sugar 4 g
RISSOLES (DISH TO USE UP LEFTOVERS!)
I was given the ingredients for this recipe by a British friend as a way to use up leftover roast beef. These are also good when eaten like cheeseburgers.
Provided by Scarlett516
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Use a sharp knife or food processor to mince the beef.
- Heat up a skillet on medium with a bit of oil.
- In a bowl, mix the beef, onion, parsley, bread crumbs, egg, and cinnamon.
- Form into patties and coat both sides lightly with flour.
- Cook rissoles on one side until browned, then turn to the other side and cook until browned and heated through.
- Serve topped with ketchup or leftover gravy.
BEEF RISSOLES (KIND OF LIKE HAMBURGERS)
Adapted from www.aussiecooking.com.au Rissoles recipe. This is like a cross between a falafel and a hamburger. My husband and kids love it.
Provided by BonnieD Oz
Categories < 15 Mins
Time 15m
Yield 16 rissoles, 8 serving(s)
Number Of Ingredients 11
Steps:
- Lightly beat the egg for the coating in a shallow bowl.
- Mix together all rissole ingredients. If it's a bit dry add more tomato sauce.
- Form into small balls (2 inches in diameter) and flatten slightly.
- Dip the rissole into the beaten egg and then coat in breadcrumbs.
- Pan fry rissoles on low heat in a little bit of olive oil. Or, cook on the grill.
- You can top with a slice of cheese while cooking.
- No need to serve with a bun.
- I've allowed for 2 rissoles per person.
Nutrition Facts : Calories 297.1, Fat 15.2, SaturatedFat 5.5, Cholesterol 97.2, Sodium 340, Carbohydrate 22.5, Fiber 1.5, Sugar 2.4, Protein 16.3
Tips:
- Choose the right mince: Use a combination of beef mince and pork mince for a juicy and flavorful rissole.
- Season well: Don't be afraid to season the mince generously with salt and pepper, as well as other herbs and spices like garlic powder, onion powder, and paprika.
- Bind the mixture: Use an egg and some breadcrumbs to bind the mince mixture together, ensuring that the rissoles hold their shape when cooked.
- Chill the mixture: Before shaping the rissoles, chill the mince mixture for at least 30 minutes in the refrigerator. This will help the rissoles to hold their shape better when cooking.
- Shape the rissoles: Use your hands to shape the mince mixture into small, round patties. Make sure the rissoles are not too thick, or they will not cook evenly.
- Cook the rissoles: You can cook the rissoles in a pan with some oil, or bake them in the oven. If you are pan-frying the rissoles, make sure to cook them over medium heat so that they cook through without burning.
- Serve hot: Serve the rissoles hot with your favorite sides, such as mashed potatoes, vegetables, or a salad.
Conclusion:
Beef rissoles are a delicious and versatile dish that can be enjoyed by people of all ages. They are easy to make and can be cooked in a variety of ways. Whether you are looking for a quick and easy weeknight meal or a more elaborate dish for a special occasion, beef rissoles are sure to please.
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