Make your meal-time delicious and exciting with the simple and family-friendly recipe, Rissoles. Rissoles, mouth-watering! Isn’t it!? Yes, today we are going to learn a recipe, which is all about Australia because ‘Rissoles’ is well-known as ‘Australian National Dish’. Rissoles are like life savers to all the busy mom’s out there if their kids are curious about Australian food.
For Australians and even for those who adores of Australian food, Rissoles are an everyday economical dish. Rissoles are often found in all types of dinners, parties, events, office lunches, evening get-to-gather’s, and especially a must recipe in a large crowd meetings and barbeques. Australians include Rissoles in their meal-time menu in a variety of flavours. Many Aussies cook rissoles in their own versions like with egg, without egg, using meat, and sometimes using beef. Since it is available in many versions and varieties, I would like to include them as well in brief at the end of this post. Australian rissoles are even popular in New Zealand. J
What exactly is a Rissole for Australians?
A rissole is a small fried or baked patty covered with breadcrumbs or dough usually filled with sweet or savoury ingredients such as fish and mainly meat. The name rissole is derived from the Latin ‘russeolus’ that means ‘reddish’. Mostly, Australians buy uncooked rissoles from a local butchers shop or at the grocery store. These ready-made rissoles come in wide range of varieties and makes an easy and quick meal because the instant rissole is just need to be cooked and eat. Now-a-days, Rissoles around Australia are coming with no dough.
Rissoles are so easy to cook and can really spice up your week-night meal. Now I am going to give you the basic version of most famous Australian Rissole, which is so simple and easy to prepare in your own kitchen. Why not make these rissoles a regular dish in your home!? Let us start!
Home-Style Ground Beef rissoles recipe is ahead to keep them handy in your freezer!
Ground Beef Rissoles
Minced Lean Chuck (1 pound lean ground beef) – 500 grams
Onion (Finely Chopped) — 1 medium sized
Dried Mixed Herbs — ½ teaspoon
Soft Bread Crumbs — 90 grams (1 cup)
Parsley (Chopped) — 1 tablespoon
Egg (season and beat well) — 1
Flour — As required to the recipe
Instructions to make these delicious Australian Rissoles
- Except flour, collect all your ingredients in a blender and grind them all well together. Note: Measuring the ingredients in a right way in right quantities is a key factor to any kind of recipe that comes out yum and exactly as planned. You can check our post ‘Common Ingredients Measurements’ to have an idea on how to measure ingredients in a right way.
- Take out all the blended mixture into a bowl. Now make small round balls out of the blended mixture and flatten them slightly. If your rissoles are going into a dinner plate then make rissoles about 6 cm in diameter (6 cm is measured as 2 ½ inch). If it is used as an appetizer or serving as a side dish with pasta then make the rissoles little smaller.
- Then coat the flattened rissoles with flour. The best trick to dust rissoles in the flour is: take a bag and put flour into it, add two rissoles into that bag at a time and shake gently until the rissoles are dusted well with the flour. Make sure to brush off the extra coated flour if any before cooking.
- We are almost nearing to the end to taste delicious rissoles. Cook or fry the flattened and coated rissoles on a hot plates for about 20 minutes. Make sure to fry on all sides until the rissoles turn brown. Yummy Rissoles are ready!! Enjoy these delicious rissoles as a main dish or side dish.
Energy – 1241 kj
Saturated Fat – 7grams
Total Fat – 16.5 grams
Protein – 26 gram
Fibre – 1 gram
Carbs – 11.7 grams
Cholesterol – 85 mg
Sodium – 717 mg
Now let us make Yummy Rissoles with Lamb Meat
Lamb Meat Rissoles
Here is the instructions to prepare yummy lamb meat rissoles to freeze it in your freezer and enjoy instantly whenever is required.
- 400 grams minced lamb meat
- 125 grams rind less bacon, finely chopped
- 125 grams can corn kernels, should be drained
- 2 tablespoons Tomato Sauce
- 2 tablespoons barbecue sauce
- 2 tablespoons finely chopped fresh chives
- Caramelized onion to serve
- Potato wedges to serve along with rissoles
- Chopped chives, again to serve
- Tomato Sauce to serve
- Blend all the ingredients such as corn, bacon, tomato sauce, minced lamb, salt, pepper, chives, and barbecue sauce well and take out the mixture into a bowl.
- Using clean hands, shape out the mixture into 2 mm thick rissoles. Rissoles should be in medium sized flattened round shape and take them on a plate.
- Take a large frying pan and cook the rissoles. It is suggested to deep fry the rissoles in a large frying pan sprinkled with little oil over medium heat and for about 10 minutes. Make sure the rissoles are cooked thoroughly on all sides.
- Rissoles are now ready to serve with onion, chives, tomato sauce, and potato wedges.
Nutritional Information based on 110 gram serve
Serving Size: 110g
– Saturated Fat
Cooking Suggestions while making Rissoles
Rissoles must be cooked fully (piping hot) at temperature of 75 degree centigrade. Also, you can freeze the rissoles at the end of step 2 by wrapping individual rissoles using plastic wrap and freeze for up to three months. Have the following cooking times handy if the rissoles are thawed.
- Hot Plate or Fry Pan: Cook from frozen for 5 minutes per side on a hot plate or fry pan. Freshly made rissoles are need to be cooked in the same way as frozen ones for 5-10 minutes.
- Microwave (1000W): In microwave, times may vary depending on the oven power and quantity heated. In general, cook each patty for one minute fifteen seconds on each side.
- Conventional Oven: Cook the patties at 200 degree centigrade for 20 minutes.
Variations in making these Retro Aussie Classic Recipe: Rissoles
Taking the first mentioned method of cooking rissole as a base recipe, consider the following versions of preparing rissoles using different ingredients.
Kids Chicken and hidden Veggies:
Cut off onion and replace it with ½ red, deseeded and diced red capsicum, carrot and zucchini in step 1. Allow it to cook for 3-5 minutes. Omit minced beef and add minced chicken. Rest continue with the step 2 and step 3 same as in the base recipe. Chicken and Veggies stuffed rissoles are ready for children to eat and serve these rissoles with a small dollop of sweet chilli sauce, which enhances the taste.
Moroccan beef: In this variation we are going to do changes in both step 1 and step 2. Firstly in step 1, add 2 teaspoons Moroccan seasoning and 1 crushed clove garlic while cooking zucchini and carrot. In step 2, substitute parsley and barbeque with two table spoons of coriander and currants. Now rest of the process is same as step 2 followed by step 3 from the basic recipe instructions. Once the rissoles are ready, serve them with steamed green beans, couscous, and a dollop of low-fat natural yoghurt.
Mediterranean: In step 1, omit onion and carrot, take 3 thinly sliced green onions (white part only) and let the onions cooked for a minute. In step 2, add two tablespoons of 1/4 cup chopped 97% fat-free semi-dried tomatoes, chopped basil, and 1/3 cup crumbled reduced-fat feta instead of barbeque sauce and parsley. Now go ahead with the step two and step three instructions.
Turkey and Cranberry: If your family is fond of cranberries and turkey, then this is the perfect rissoles dish to enjoy a delicious weeknight meal. Just swap the minced beef meat with minced turkey meat. In step 2, omit the barbeque sauce and add two tablespoons of chopped chives. That’s it!! So simple and easy to cook, isn’t it? After adding chives, do not forget to continue with step 2 and step 3.
Pork and Five Spice: It looks a bit long recipe by the name and ingredients!! But don’t panic! This is a kind of different texture and taste, perfect for those who wants to try something completely different rather than regular rissoles. Takes less time as rest of the variations. Take 3 thinly sliced green onions (white part only) instead of regular onions instep one and let it cook for a minute or couple of minutes until the onions turn tender and translucent. Here comes our magic ingredient Chinese five spice into the picture. Once the onions turn translucent, just add 2 teaspoons grated ginger and 1/2 teaspoon Chinese five spice along with zucchini and carrot. Now let the spices cook for three more minutes in order to release its flavors. Omit barbeque sauce and parsley and swap beef mince with pork mince. Then follow the same instructions as steps two and three. Yummy rissoles are ready to go into your mouth. To enhance the taste of rissoles, serve them with steamed brown rice, steamed Asian beans, and a drizzle of plum sauce.
Mexican: We all know Mexican varieties are so special and delicious around the globe. Now we are going to make rissoles in Mexican style. Exciting right!? In step 1, add 1 clove crushed garlic with carrot and zucchini and ½ teaspoon Mexican chilli powder. For extra flavour, add 1/2 deseeded, diced jalapenos! Now allow it to cook for three minutes. You can avoid barbeque sauce and also reduce the beef meat quantity to 330 grams. Substitute parsley with finely chopped coriander. Now taked boiled and slightly mashed red kidney beans and add one cup of it to the mixture. Make sure to drain the cooked no salt added red kidney beans since it makes the recipe watery and thin consistency. You can use the stock left after draining to make soups. Serve these yummy rissoles with steamed veggies, steamed rice and a dollop of salsa.
Pork, Veal, and sun-dried Tomato: The name of this dish even suggests that it requires a lot of ingredients but actually not! Just follow my instructions, you would say, oh! It’s so simple!! Many might get confused with the veal mince! Here is what exactly Veal mince mean for those who doesn’t know! Veal mince is nothing but the meat of calf’s instead older cattle. Most of the veal meat comes from the younger males of not using dairy breeds. Whereas beef comes from older cattle and is less expensive than veal meat.
Now coming to our dish, In step 0ne, substitute beef meat with veal and pork meat in equal parts (that means if you take 250 grams of veal minced meat, take the same quantity of beef meat i.e. 250 grams). Combining pork and veal meat enhances the taste of any dish they are into. Next add one clove crushed garlic to zucchini and carrot. In step, replace barbeque sauce with one table spoon of sun dried tomato pesto. Rest as you all expected, continue with steps two and three.
Herb and Mushroom: Blend in some mushrooms and herbs along with the minced meat to enjoy this classic rissole. Once you get the taste of mushroom rissole, I would surely say, you would include this dish as a staple food at your family dinner table. In step one, omit zucchini with 150 grams of mushrooms (preferred button and diced mushrooms) and one clove crushed garlic. Cook for three minutes in order to blend all the herbs with the meat and mushrooms. In step two, reduce the quantities of chopped parsley and chopped mixed herbs (including chives, oregano, basil) to one tablespoon and ¼ cup. Mix well until you get the right consistency and follow the steps two and three. You are done with preparing yummy mushroom rissoles! Even the kids found it tastier and softer than the regular ones.
Spicy Thai Chicken: This is going to be a huge hit right from your kitchen to your small and big gatherings, barbeques, etc. Irrespective of age, no one will never know how good and yummy this recipe is for them. This is completely contrast to your traditional family recipe of rissoles. A few quick substitutions and additions add tasty flavors to create this new delicious rissole with a twist. So, what are we waiting for!? Let us get into the instructions soon.
- 2 tablespoons red curry paste
- 1 teaspoon crushed garlic
- ½ cup of cooked red lentils
- Sliced green onions
- Finely chopped capsicum
In step one, replace onions with sliced green onions (Pick only the white part of it). Allow the green onions to cook for one minute. Once the green onions get tender, remove zucchini and add 1 teaspoon grated ginger, one long red chilli (deseeded and diced) or 2 tablespoons red curry paste, one teaspoon crushed garlic, and one grated carrot and capsicum. Let all the ingredients added cook well for three to five minutes or until the ingredients release their flavors. Omit barbeque sauce and parsley and replace minced beef meat with minced chicken meat. Now when you are in step two, add two table spoons of fish sauce and chopped coriander. Then rest of the directions are same i.e. to continue with step two and three.
Five Tips for Cooking Rissoles
I have listed out a few tips to make your rissole come out well in regard to texture, color, shape, and taste. Just go through these simple tips before you start cooking your rissoles of your own version.
- Make sure the mixture consistency while cooking after adding all the required ingredients should be a little bit sticky but not gluggy.
- Never ever overboard on the breadcrumbs since it may dry out the mixture consistency. It is always important to go with the home-made breadcrumbs.
- While shaping out your rissoles in to a spherical shape, wet your hands to avoid stickiness.
- If your rissoles are puffing up too much, just apply some pressure indent in the patties in the center to stop the rissoles puffing up.
- Last but not least: Do not flatten the rissoles too much thin because thickly flattened rissoles hold all the tasty and delicious juices while thin flattened rissoles make all the juices run out of it and eventually turns the rissoles dry.
I would like to include one more variation, which is also a moist and delicious pan-fried rissole especially for those who prefer with full of veggies, egg and no meat. This is the perfect for vegetarians who eat egg and no meat. Even the non-vegetarians can enjoy this delicious dish. Here we go with the instructions all the way from Australia.
Rissoles with Plenty of Hidden Vegetables
- 1 tablespoon olive oil
- 1 (100g) carrot, finely grated
- 1/2 red capsicum or green capsicum, finely chopped
- 1 zucchini, finely grated
- 1 cup fresh white breadcrumbs
- 1 egg, lightly beaten
- Damper rolls, toasted, to serve
- Iceberg lettuce, shredded, to serve
- Tomato Sauce, to serve
- Two tablespoon soy sauce
- Wheat flour
- One brown onion
- 2-3 garlic cloves
- Two cups textured vegetable protein (TVP)
- Two tablespoons nutritional yeast flakes
- ½ tablespoon chilli flakes
- 1 teaspoon oregano
- ½ tin or 200 ml passata or diced tomatoes or tomato juice
- ½ cup breadcrumbs
Instructions to Prepare
Step-1: Take a large pan or wok and heat it on medium flame. Once the pan gets warm, add your own choice of oil as mentioned in the ingredients. If you ask me, I would say, i prefer to use olive oil. Olive oil gives a nice flavour to the recipe. Let the oil gets warm and then add finely chopped onion and garlic cloves and cook for 3-4 minutes or until they turn translucent. Then add TVP and cook for 4-5 minutes by stirring constantly. Cook until the mixture starts to look lightly toasted.
Step-2: This step could be considered as a preparation step as you can do this before you start preparing rissoles. Mix all the wet ingredients such as beaten egg, soy sauce, and stock. When the TVP turns slightly toasted or fried, pour this mixture of wet ingredients on top of TVP. Also sprinkle over chilli flakes, oregano, and mix well.
Step-3: At this point, add diced tomatoes or whatever your alternative choice to tomatoes and cook until the tomatoes turn soft and be able to mash up. Eventually, add all the other veggies (whatever mentioned in the list of ingredients). Allow it to cook for more 8-10 minutes until all the liquid gathered is absorbed or steamed off. Make sure not to make the mixture too dry or dry out completely as it spoils the entire recipe and the end results would be quite disappointing. The mixture should not be too liquidly at the bottom of the pan either, it doesn’t mean that the mixture must be completely dry.
Step-5: Now remove the pan from heat and let it cool or settle for 10-15 minutes. Let it cool until you must be able to put in your hands.
Step-6: Now get the flour, breadcrumbs, and egg into the picture. Also its time to use your hands. I personally prefer to use my hands to mix all the ingredients to blend them perfectly. It is easier though. Mix the cooked mixture with egg, breadcrumbs, and flour. Mix it well again.
Step—7: Pre heat the oven to 350 degree Fahrenheit or 180 degree Centigrade. Meanwhile line up the cookie sheet with parchment paper or you can use silicon mat instead of parchment paper (if you don’t have or running out of parchment paper).
Step-8: Now shape out the mixture into small round balls in shape and flatten them into rissoles. Make sure to maintain the medium height thickness (not too thick or not too thin). After rissoles are ready to go in the oven, drizzle a few drops of olive oil and bake for about 25 minutes by flipping them over half way. If they are cooked well, cook for another 5-10 minutes. If rissoles looking moist, crispy, golden in color, shows that they are ready to serve.
Step-9: Take out the delicious rissoles out of the oven and enjoy with your own choice of side dishes like potato wedges, tomato ketchup, etc. Rissoles itself are used as main dish in some families.
Nutritional Values per Serve
Total Fat – 10 grams
Saturated Fat – 4 grams
Fibre – 5 grams
Protein – 20 grams
Cholesterol – 70 mg
Carbs (sugar) – 3 grams
Carbs (Total) – 10 grams
Sodium – 180 mg
Energy – 1000 kj
So, hope you all liked our post focussing different kinds of variations in making Rissoles from Australia. You can store your rissoles (in case of left over or want to store them for future use) using freezer. Freeze the rissoles after finishing step two. But keep in mind that you need wrap rissoles individually while freezing and you can only freeze up to three months and not more than that.
The final look of a Rissole is completely different when you eat them in different countries around the globe. Let us know how they look and what are they called at some different places.
France- In France, rissoles are mostly served as a dessert. It is mainly made of baked pears, breaded and finally fried.
Brazil- Brazil is one such country where rissoles are very popular and are best known as ‘risoles’. The stuffing includes sweet corn, chicken, and cheese.
Portugal: The coomon name for rissoles in Portugal are ‘rissois’ stuffed with minced meat, shrimp (rissóis de camarão), and cod. Chicken (rissóis de frango) stuffing is used very less frequently and sometimes combined with cheese and ham.
Poland: In Poland, rissoles are prepared with cheese, ham, meat or chicken etc. And rissoles are called ‘sznycle’ in Poland.
Ireland: Rissoles are very famous fried snack dish in Ireland and especially in the country of Wexford, south Ireland. The specialty of this dish is, it is prepared with cooked potatoes mixed with local spices, breadcrumbs, and herbs and served with chicken or breaded sausages, or fried potatoes.
Indonesia: Rissoles are a popular appetizer in Indonesia as well. Best known as ‘rissoles’. Here people serve risoles with vermicelli and eaten with chilli sauce, soy sauce, or sliced Thai chilli pepper.
South Wales and North East England: Rissoles with a combination of fries is the most popular meal over here. These rissoles are usually covered with breadcrumbs and stuffed with beef meat, potatoes, onions, and herbs.
Instead of Eggs in Rissoles:
Yes, if you are allergic to egg or not in a mood to have egg rissoles, just simply replace egg with ‘Flax Egg. It is 1:3: milled flax seed: water (4Tbsp is about 1 egg in terms of binding strength). Flax Egg is the secret glue substitute in many vegan recipes. Try it once, you will get to know how good it is in binding things.
You can also watch out YouTube version to make each and every basic instruction clear. Here we go!
Now you all have the handy Rissole Recipe with different kinds of variations. Try each and every variation and enjoy the taste they provide with completely different flavors that are tasty and delicious. Hope you liked all our recipe collection on Rissoles dish from Australia. Happy Cooking!