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You can't go past these classic beef rissoles with a pile of buttery mash, a side of beans and a drizzle of gravy for an easy family meal. Rissoles are the perfect pick for a versatile dinner the kids are sure to love.
Rissoles are a classic easy feed that you would find on every Aussie family dinner table in the '80s and '90s and has stood the test of time. Made with budget-friendly mince, mixed with egg, breadcrumb and flavours to create the best easy rissoles and served with a rich gravy and a pile of buttery mashed potato and green beans for a perfectly balanced meal.
In a large bowl, combine mince, breadcrumbs, onion, egg, parsley, barbecue sauce and garlic. Season to taste. Shape mixture into 8 even-sized flattened rissoles. Place on a baking tray and chill 15 minutes.
No more dry, tasteless rissoles – these are plump, extra juicy, extra tasty and they have hidden veggies! I usually make Beef Rissoles but you can make these with lamb, pork, chicken or turkey.
I know many Aussies grew up with rissoles as a weekly meal, but that doesn’t include my family. My first experience with rissoles was when I moved out of home at the tender age of 18 and shared a flat with a real true-blue Aussie lass. She introduced me to the joys(??) of having the same meals every week, on the same night.
Bolognese on Monday night. Bangers and Mash on Tuesday night (the real cheap “sausos”). Store bought rissoles on Wednesday night. Frozen Chicken Kiev on Thursday night (not a patch on a real homemade version!).
Press a little indent in the patties, like when making burgers, and this will stop the rissoles from puffing up into rounds which gives rise to the temptation to press them flat which squeezes the juices out;
Here’s what I mean about pressing an indent into the patties, and how the rissoles stay nice and flat while cooking. Well, on the stove it does. When they are baked, rissoles shrink more so they do look a bit more like squashed meatballs. But still super tasty, and you do get a gorgeous browning on them!
Cooking with herbs can be a wonderfully creative experience as you experiment with different herb flavors, both individually and in combination. Beef recipes have unique needs. This substantial meat calls for herbs and spices that are savory and have their own strong flavors that can hold their own.
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