Australian Rissoles – simple beef patties with vegetables
Soft, pan-fried Australian rissoles with minced beef, grated courgettes, carrots, breadcrumbs, herbs, and seasonings.
Ingredients
- 500 g minced beef
- 1 large onion
- 2 carrots medium size
- 1 courgette
- 3 tbsp breadcrumbs
- 2 tbsp fresh parsley leaves
- 3 tsp chives
- 1 egg
- 1 tbsp ketchup
- 2 tsp BBQ sauce
- 1 tsp black pepper
- 1 tsp salt
- Oil for frying
OPTIONAL (BREADED RISSOLES)
- 1 egg
- 1 cup breadcrumbs
Instructions
- Wash the courgette (leave the skin on), peel the carrot, and finely grate both.
- Heat a little oil in a pan and cook the grated vegetables with finely chopped onion for 10–15 minutes until soft and the liquid evaporates. Let it cool.
- In a large bowl, combine minced meat, sautéed vegetables, and all other ingredients. Mix thoroughly.
- Form into small, oval patties, place on a greased plate, cover, and refrigerate for 30 minutes.
- Heat oil in a frying pan and cook patties for 3 - 4 minutes per side until golden. For BBQ, grill for 4 –5 minutes per side.Transfer to a paper towel-lined plate to remove excess oil.
- Optional: Dip in beaten egg, coat in breadcrumbs, and fry for extra crispiness.
Notes
The total calorie count for this recipe is approximately 1,800 kcal, but this may vary depending on the specific ingredients, brands used and how much oil is absorbed during frying.
The listed ingredients yielded 11 medium-sized rissoles, each patty containing approximately 170 kcal.
This recipe serves 2–3 people, depending on how it's served. I had 4 rissoles with a salad for lunch and 3 with a leek and potato side dish for dinner, along with some gravy. But if you're starving, it might just be a meal for one! :)