Best Australian Rissoles – simple beef patties with vegetables 🇦🇺

These special Australian Rissoles are soft, pan-fried patties made with minced beef enriched with grated courgettes and carrots, breadcrumbs, herbs, egg, and seasonings.

Recipe Intro

• Australian rissoles emerged from British meat patty traditions, adapted by early settlers into a no-fuss, everyday dish.
• The name “rissole” comes from Latin “russeolus,” meaning “reddish,” reflecting their cooked appearance
• They are typically beef or lamb patties, often containing breadcrumbs and an egg mixed into the meat. They are pan-fried or barbecued and served with sides like mashed potatoes and gravy.
• Rissoles are intended to be served on their own, unlike burgers, which are typically made without eggs or breadcrumbs and designed to be eaten in buns. They also differ from meatballs, which are spherical and served in a sauce.

This recipe:
This special Australian Rissoles recipe includes grated courgettes and carrots, vegetables add moisture and a nutritional boost to each patty. I also mixed in some barbecue sauce and ketchup for a richer, sweet and tangy flavour that really makes these rissoles stand out.

Australian Rissoles (beef patties) Ingredients

• meat – minced beef or lamb
• onion, garlic – use fresh, not powdered
• sauces – ketchup, BBQ sauce
• herbs – Use fresh parsley leaves, dry or fresh chives
• breadcrumbs – You can prepare with classic breadcrumbs or panko. Alternatively, you use 2-day-old bread.
• egg
• oil

How to make Australian rissoles with veggies

• Wash the courgette thoroughly, leaving the skin on. Peel the carrot, then finely grate both vegetables.

• Heat a small amount of oil in a medium-sized pan, then add the grated vegetables and finely chopped onion. Cook for 10-15 minutes, stirring occasionally, until the vegetables are tender and the liquid has evaporated.

• Place the minced meat in a large bowl, add the cooled sautéed vegetables and all additional ingredients. Thoroughly mix to ensure an even distribution throughout.

• Form the mixture into slightly oval, bulky patties and arrange them on a greased plate. Cover with cling film and refrigerate for 30 minutes to set. They should be smaller than a classic size burger.

• Heat enough oil in a large, frying pan to cover the bottom. Once hot, add the patties and fry for 3–4 minutes per side until golden and crispy. Avoid overcrowding the pan to ensure even cooking, and adjust the heat if needed to prevent burning.
  For a BBQ, preheat to medium-high and lightly oil the grates. Grill the patties for 4–5 minutes per side until slightly charred and cooked through.

• Remove the patties from the pan and transfer them to a paper towel-lined plate to drain any excess oil.

Optional: Dip each patty into the beaten eggs, then coat in breadcrumbs before frying.

Quick gravy sauce for Australian beef patties

This sauce is optional but pairs well with any rissoles. Give it a try!

• Melt about 20g of butter in a small saucepan, add a tablespoon of flour and cook for 1–2 minutes, stirring constantly.
• Gradually add 1 ½ cups of water, stirring continuously to create a smooth, thick sauce. Season with salt and add a glass of white wine. Stir well to prevent lumps.
• Add tomato paste, 2 teaspoons of brown sugar, 2 tablespoons of ketchup and drizzle with Worcestershire sauce. Add a pinch of nutmeg. Mix thoroughly. If the sauce is too thick, add more water to reach the desired consistency.

Serving suggestion:

Serve these rissoles with creamy mashed potatoes or a simple green salad. Steamed vegetables also make a great addition for a balanced meal.

I made a large batch of rissoles and enjoyed them in different ways: as a quick lunch, served with sweet chili sauce and a wild rocket salad, and as a hearty dinner, accompanied by leek and potato mash (recipe soon!), topped with a simple gravy.

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