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Rissoles: recipe illustration
Everyday meals

Rissoles

Small seasoned minced meat patties, coated in breadcrumbs and fried or baked, very popular in Australian family kitchens. Eaten hot or cold, with vegetables and mash.

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Ingredients

Ingredients

Panure

Spices & seasoning

Optional extras

On the side

Nutrition facts

427 kcal per serving

Protein
32.9 g
Carbohydrates
23.9 g
of which sugars
3.8 g
Fat
21.7 g
of which saturated fat
8.2 g
Fiber
2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Finely chop the onion and garlic if using.
  2. In a bowl, mix the minced beef, onion, parsley, mustard, Worcestershire sauce, milk and egg.
  3. Season generously with salt, pepper and paprika, then knead for 2 minutes until you have a smooth mixture.
  4. Shape 8 patties about 2 cm thick, pressing them firmly in your hands.
  5. Dip each patty in beaten egg, then in breadcrumbs to coat well.
  6. Heat 2 tablespoons of oil in a frying pan over medium heat and cook the rissoles for 5 minutes on each side until golden and cooked through.
  7. Serve straight away with potatoes and peas.

Variations and tips

Baked version. Bake the coated rissoles at 200°C for 20 minutes, turning halfway, for a lighter version.

Using what's easy to find. Replace the Worcestershire sauce with a tablespoon of soy sauce and a little vinegar.

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Original Ecomely recipe.