Description

A juicy beef rissoles recipe that works equally as well as part of a Summer BBQ or in Winter with mash, peas, and homemade onion gravy.

Ingredients

Scale

500g Premium beef mince
500g Sausage mince
1 1/4 c fresh breadcrumbs
2 eggs
1 onion, finely diced
3 cloves garlic, crushed
2 tbsp fresh basil, finely chopped
1 tbsp sea salt flakes
1/2 tsp freshly ground pepper
oil for frying

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Instructions

Pop all the ingredients in a large bowl.
Using your hands, mix everything thoroughly to ensure consistency.
Divide the mince mixture into 12 even portions and shape your rissoles. I kind of throw them back and forth between each hand to compress the meat and shape them into a ball
Lightly tap each rissole to give a slightly flat surface on the top of each rissole for even cooking.
On the stovetop, heat a skillet to medium heat with a teaspoon of oil in it. Put a few rissoles in the pan (be sure not to overcrowd it!) and let the cook for 5-7 minutes depending on size.
Turn the rissoles over and cook the other side for another 5 minutes. By this time they should be cooked throughout, have a bit of a cooked crust on both the top and bottom as well as be nice and juicy on the inside.
Remove from the heat and serve!

Notes

Don’t be tempted to flatten your rissole. They are not burger patties and you are squeezing out all of the juiciness! Rissole should not be flat but a kind of small tennis ball that have a flattened surface on both the top and bottom from the cooking. Mine normally sit around 4cm high with a diameter of 8cm.

Can you make these rissoles ahead of time? Heck yeah you can! Make them up to step 3 , then pop them into a sealed container for a day or two in the fridge. When it’s time to cook, just remove them from cold storage and continue with step 4 of the instructions.

To make your own breadcrumbs, pop a couple of slices of day-old bread in a food processor and pulse until you have breadcrumbs!

I cook my beef rissoles in my Le Creuset 26cm enamel cast iron skillet.

Please note all recipes on this website are in US measurements. Eg, 1 cup / 240ml, 1 tablespoon/15mls. Oven temperatures refer to a fan-forced oven.

Nutrition

Serving Size: 1 rissole
Calories: 214
Sugar: 2.1 g
Sodium: 1134.6 mg
Fat: 9.8 g
Carbohydrates: 13.1 g
Protein: 17.6 g
Cholesterol: 106 mg