Best Meat Rissoles Recipes

RISSOLES!

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!

RISSOLES (DISH TO USE UP LEFTOVERS!)

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.

MEAT RISSOLES

Steps:

• Boil and mash potatoes. Set aside to cool (not cold).
• Cut up corned beef and add to potatoes.
• Add rest of ingredients (except 2 additional beaten eggs). Mix thoroughly.
• Roll into rissoles or shape of croquettes.
• Dip into beaten egg and roll in more bread crumbs.
• Fry in deep fat until golden brown.
• These may be heated in oven on tray if not used at once. Size of the tin of corned beef can also be changed to suit.

RISSOLES (ITALIAN STYLE)

Steps:

• Combine the beef mince, breadcrumbs, capsicum, olives, basil, herbs, garlic, egg and onion in a large bowl.
• Season with salt and pepper.
• Divide the mince mixture into 8 equal portions and shape into patties.
• Preheat a barbecue plate or large non-stick frying pan over medium heat.
• Add the patties and cook for 5 minutes each side or until brown and cooked through.

RISSOLES

Steps:

• Mix all the ingredients together (except oil), this is best done with your hands.
• Shape into 4 or 6 round balls and dust with the flour.
• Heat the oil on high in a heavy based frying pan until the oil is very hot.
• Place the Rissoles in the hot oil.
• Don't over crowd your pan.
• Make sure the Rissoles do not burn.
• Turn the rissoles over when one side is browned and slightly crispy (make sure they don't burn).
• Cook the other side the same way, turn the heat down to medium and cook through.
• Depending on the thickness of the pan and the size of the rissoles, it may take about 3-4 minutes to cook the Rissoles on each side.
• Do not over cook the Rissoles.
• The cooking time would be similar to cooking American hamburgers.
• Serve with brown meat gravy and mashed potatoes with minted peas.

GOURMET RISSOLES

Steps:

• Into a large bowl, add the all the ingredients less the bread crumbs.
• Fry bacon in pan until cooked.
• Mix with hands, ensure all ingredients are well mixed. Do not over mix.
• If ingredients is excessively moist, add some bread crumbs and mix through.
• Break into balls and flatten. Coat in breadcrumbs.
• In a heavy based frying pan, fry the rissoles until cooked.
• They should be cooked when the outside is brown.
• Do not cook on a high heat as they will burn and the inside will be raw.

MUM'S RISSOLES

Steps:

• Place all ingredients in a bowl and mix well together with your hands.
• If the mix is too wet add breadcrumbs.
• Roll into small balls (about the size of golfballs) and flatten slightly.
• Place small amount of oil in a frypan on medium heat.
• Fry until brown and firm.