Beef Rissoles

Old fashioned beef rissoles made with beef mince, grated onion and carrot, egg, Worcestershire and BBQ sauces, herbs and breadcrumbs.

5 from 6 votes

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Course: Dinner, Lunch

Cuisine: Australian recipe

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: rissoles

Calories: 83kcal

Cost: $10

Grate the onion and carrot and place into a large bowl.
If using a Thermomix - roughly chop the carrot and onion and place into the Thermomix bowl, along with the garlic clove. Mix for 6 seconds, Speed 8.
Add the minced garlic, beef mince, panko breadcrumbs, egg, dried mixed herbs, Worcestershire sauce, BBQ sauce, salt and pepper.
If using a Thermomix - add the remaining ingredients and mix for 10 seconds, Speed 4, Scrape down the bowl and repeat until combined.
Scoop up small handfuls of the mixture (approx 2-3 tablespoons) and shape into small balls. Flatten slightly.
Heat olive oil in a frying pan over medium heat. Cook the rissoles for 4-5 minutes on one side before turning over and cooking for a further 4 minutes (or until cooked through).
Repeat with remaining rissoles.

RECIPE NOTES & TIPS

Form small patties with the mixture - you should get around 20 small rissoles out of this recipe.
Can be eaten hot or cold - rissoles can be eaten hot, or the leftover cooked rissoles can be eaten cold.
Serving - serve rissoles with your favourite salads, rice, mashed potato or fries. And plenty of tomato sauce!
Storing - store cooked rissoles in the fridge and consume within 2 days.
Freezing - you can freeze the uncooked rissoles in an airtight container, just use baking paper between the layers so that they don't stick together.
You can also freeze leftover cooked rissoles for up to 1 month. Allow cooked rissoles to defrost before consuming cold or reheating.