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Aussie Rissoles
Classic, flavourful seasoned meat patties, perfect for a family meal. Made with beef mince, breadcrumbs, onion, and egg, these rissoles are a beloved Australian staple.
đ§ Ingredienser
- 500g Beef mince(Choose a mince with around 15-20% fat for best flavour and moisture.)
- 75g Plain breadcrumbs(Can be fresh or dried. If using fresh, pulse stale bread in a food processor until fine crumbs form.)
- 1 large Egg(Lightly beaten.)
- 1 medium Onion(Finely diced or grated. Grating releases more juice and flavour into the mixture.)
- 1 tbsp Worcestershire sauce(Adds a savoury depth of flavour.)
- 1 tsp Mixed dried herbs(Such as parsley, thyme, or oregano. Fresh herbs can also be used, finely chopped.)
- 1/2 tsp Salt(Or to taste.)
- 1/4 tsp Black pepper(Freshly ground, or to taste.)
- 2 tbsp Vegetable oil(For frying.)
đšâđł Instruktioner
- 1
Prepare the rissole mixture: In a large mixing bowl, combine the beef mince, breadcrumbs, lightly beaten egg, finely diced or grated onion, Worcestershire sauce, mixed herbs, salt, and pepper. Use your hands to gently mix all the ingredients together until just combined. Be careful not to overmix, as this can make the rissoles tough.
â±ïž 10 minutes - 2
Shape the rissoles: Lightly wet your hands to prevent sticking. Take about 1/8th of the mixture (approximately 60-70g) and shape it into an oval or round patty, about 1.5-2 cm thick. Repeat with the remaining mixture to form 8 rissoles. Ensure they are evenly sized for consistent cooking.
â±ïž 10 minutes - 3
Heat the pan: Place a large frying pan or skillet over medium-high heat. Add the vegetable oil and let it heat up until it shimmers. You can test if it's hot enough by flicking a tiny drop of water into the pan; it should sizzle immediately.
â±ïž 2 minutes - 4
Cook the rissoles: Carefully place the shaped rissoles into the hot oil, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 5-6 minutes on the first side, until a deep golden-brown crust forms. Flip the rissoles and cook for another 5-6 minutes on the second side, until they are browned all over and cooked through. The internal temperature should reach at least 71°C (160°F).
â±ïž 10-12 minutes - 5
Rest and serve: Once cooked, remove the rissoles from the pan and let them rest on a plate for a couple of minutes. This allows the juices to redistribute, making them more tender. Serve hot with your favourite accompaniments, such as creamy mashed potatoes, steamed vegetables, and a rich gravy.
đĄ Proffstips
- âFor a lighter texture, gently 'stretch' the mince mixture by lifting and folding it a few times rather than vigorous kneading.
- âRissoles are a fantastic and economical family dinner staple that can be prepared ahead of time.
- âElevate your meal by serving with a homemade gravy. A simple pan gravy can be made by deglazing the rissole pan with stock and thickening it with a cornflour slurry.
- âEnsure the oil is hot before adding the rissoles to achieve a good sear and prevent them from absorbing too much oil.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add grated vegetables like carrot, zucchini, or finely chopped bell peppers to the mince mixture for added nutrients and flavour.
- Substitute lamb mince for beef mince for a different flavour profile.
- For a spicier kick, add a pinch of chilli flakes to the mixture.