Best Beef Rissoles Recipes

BEEF AND BACON RISSOLES WITH GRAVY

Steps:

• Cook bacon in a large non-stick frying pan over medium-high heat until crisp. Remove from heat.
• Using your hands, combine bacon, beef, breadcrumbs, egg, finely chopped green onions, parsley, Worcestershire sauce and half the barbecue sauce; mix well. Shape mixture into eight rissoles (small patties.).
• Heat oil in the non-stick pan over medium heat. Cook rissoles until browned on both sides and cooked through. Remove from pan, cover to keep warm.
• Drain any excess oil from pan, add mustard, stock and remaining barbecue sauce; bring to the boil. Combine cornstarch and water, stir into gravy and cook until gravy thickens.
• Serve rissoles with gravy, cabbage mash, and cooked greens.

ITALIAN BEEF RISSOLES WITH FRESH TOMATO SALSA

Steps:

• ITALIAN BEEF RISSOLES: Combine the beef mince, breadcrumbs, capsicum, olives, basil, garlic, egg and half the onion in a large bowl, and season to taste with salt and freshly ground pepper.
• Divide the mixture into 12 equal portions and shape into patties. Preheat the BBQ plate or a large non-stick pan over a medium heat, add the patties and cook for 4 minutes on each side or until brown and cooked through. Transfer to a plate and keep warm.
• TOMATO SALSA: Combine the tomato, capsicum, oil, extra basil and remaining (chopped) onion in a bowl, and season to taste with salt and freshly ground pepper.
• TO SERVE: Divide the baby spinach leaves between the serving plates, top with rissoles and salsa, and serve with Crispy Garlic Lemon Potatoes Recipe #145705 or your favourite potato dish.

INDIAN BEEF RISSOLES WITH ROGAN JOSH GRAVY

Steps:

• Preheat ovento 180C fan forced (200C normal).
• Heat a little vegetable oil in a pan and gently sauté spring onion and 2 minced garlic cloves until tender and then combine with the mince, yoghurt, garam masala, chilli paste, seasonings and 2 heaped tablespoon chopped coriander (I omitted).
• Form the mixture into 8 rissoles and flour each one and place on 1 - 2 lightly oiled baking trays and then cook the rissoles in the oven for about 15 minutes, turning after 7 minutes and then drain well (I had very little fat to drain as I used a very lean mince).
• While the rissoles are cooking, heat a little oil in a fry pan (he recommended a wok though on the programme he used a fry pan) and sauté the brown onion and 2 sliced garlic cloves until tender.
• Add the curry paste with the cardamom, cinnamon, cloves and bay leaves and mix well and briefly cook to toast the spices. and then add about 1 cup coconut cream with the tomatoes, 1/2 cup stock and seasonings and cook for about 5 minutes until reduced quite heavily, adding more coconut cream and/or stock as needed, taste for seasoning.
• Arrange the rissoles on a large plate (or individual plates), spoon plenty of sauce over the top and sprinkle with the remaining coriander (omitted).
• Serve with steamed rice (I also serve with some steamed vegetables).

BEEF RISSOLES

Steps:

• First we need to prepare the filling. Chop up the beef into smallish pieces and cut the peeled onion into 4 quarters.
• Pass the prepared beef and onion through the mincer into a bowl.
• Add the flour, worcester sauce, salt, pepper, crumbled stock cube and eggs, Blend the mixture.
• Break up the mixture into 6 equal balls, mould and then slightly flatten like potato cakes.
• Take 3 bowls. In one put the coating flour. In the second bowl put the eggs and milk, whisked together. In the third bowl put the breadcrumbs.
• Dip each beefcake into the flour, coating it, then into the egg mixture, coating it, then finally into the breadcrumbs making sure each beefcake is totally covered in crumb. These rissoles can then be cooked immediately or stored in a refrigerator until required.
• Pour sufficient oil into a large frying pan so as the depth is approximately 1cm. Over a moderate flame wait for the oil to become moderately hot. (Test by sprinkling a little breadcrumbs into the oil - if it sizzles, the oil is ready).
• Add the rissoles to the frying pan and cook each rissole for 8 minutes. Then turn each rissole over and cook for a further 8 minutes. Remove from the pan and drain on some tissue paper. Serve immediately.
• Added image to show you the texture of each rissole. The cooking time allowed is sufficient as the mixture is already cooked.