Looking for some delicious-tasting beef rissoles with a little twist? Look no further than this juicy, flavour-packed rissole recipe that's sure to keep the whole family happy!
sponsored by Zontes Footsteps, Mclaren Vale
Rissoles
I can tell you, as an Irishman who lived in America for years and now in Australia, I was somewhat perplexed when I first heard and saw rissoles. "Aren't these just meatballs" I would say? "Ok, if not a meatball, then it just looks like a little slider". Having lived here for a few years, I have finally discovered what a rissole is.
Rissole - the Aussie classic or staple in a house full of children. Back in the day, these little delights were known as "grey-like rocks that kinda resemble hand grenades" I can tell you they have certainly progressed since then!
All sorts of combinations are available, and now they are moist, juicy, cooked to perfection, and served with more interesting sides than lumpy mash and ketchup. Think sweet potato mash, parsnip puree, glazed onions, peppercorn sauce or even some homemade aioli. PLUS, we are talking vegetable rissoles, chicken rissoles and in the case of my cracking dish, beef rissoles.
What Are Rissoles?
Yes, they do kinda look like a meatball or maybe even a little slider, but there are a few differences that make this Aussie classic (when done right), bloody delish!
Firstly, they contain meat, veg & breadcrumbs, so this defo makes them sound like the weirdest slider you could be served! So what differentiates them from a meatball then? Correct me if I'm wrong, but current-day rissoles are basically hamburgers/sliders shaped with a filling similar to a meatball, whereas a meatball is round. That's the main difference I see. Traditionally, In France, the rissole was covered in pastry, but that's a whole other topic. Australian rissoles are essentially patties made from minced meat, grated vegetables, breadcrumbs and a few other ingredients that are gently formed into a disc shape. Typically cooked in the pan from start to finish (aided by the shape) they also contain a good chunk of vegetables (which, as we know, is the eternal struggle with kids), no wonder they were popular back in the day!
Ingredients Needed
I've gone with beef rissoles for this recipe, and as mentioned above, I've added a little "twist" in the form of another Aussie classic, TWISTIES! These little fellas (for non-Aussies) are a corn-based snack that, like their name says, are twisty and covered in cheese. An Aussie icon for 50+ years.
Meat - beef mince; I used some wagyu mince for a little extra fat, but any beef mince that is 80:20 ratio will work. The extra fat adds moisture and keeps them juicy
Vegetables - onion, zucchini & carrot are the classic veggies used. Grated of course
Egg - helps to bind them together
Worcestershire Sauce - this crazy-named sauce adds salinity and spice to the dish. Don't leave it out!
Other - garlic, and dried herbs, I used Italian seasoning, but anything from thyme and oregano to herbs de Provence will work too.
Twisties - used instead of breadcrumbs, these guys add a slight cheese taste and help to bulk out your beef rissoles too.
None of these ingredients is too hard to find, and if you can't get twisties in your motherland, then panko breadcrumbs will work just fine!
Alternative Beef Dishes
Inspired so far by my beef rissoles dish and feel like you are going to need more epic beef dishes in your life? Check out these recipes below and get cooking!
- Beef Ossobucco, Mash, Green Beans & Anchovy Dressing
- Beef Satay Skewers
- Beef Carpaccio
- Chunky Beef & Vegemite Pies
- Beef Cheek Ragu
If you need any more then just type in BEEF in the search bar of my site!
Wine Pairing
Now, we all know I find it hard to have dinner without a good glass of vino, so I have turned to my good friends over at Zontes Footsteps for this drop. Their Lake Doctor Shiraz is, as cheesy as it sounds - "just what the doctor ordered" This multiple award-winning wine, including a rating of 98pts and included in top reds under USD$20, is one of my favourites from their collection.
The fruit for the wines comes off a single block in the heart of Langhorne Creek, its deep purple in colour with things like plum pudding, blackberries and dried spices coming through on the nose. The palate is rich and juicy with fine tannins and great length.
A drop meant to be enjoyed with friends or savoured with loved ones.
Ingredients
Rissoles
- 600 g beef mince
- 60 g brown onion approx ½ grated
- 150 g grated zucchini
- 50 g grated carrot
- 1 egg
- seasoning
- 1 tsp oregano
- 2 cloves grated garlic
- 1 tbsp Worcestershire sauce
- 90 g twisties
Pumpkin Puree
- 500 g pumpkin
- 1 clove garlic
- 50 g butter
- 400 ml vegetable stock
- salt
Other
- pickled onions
- parsley
Essential Tools
- Chef Knives
- Chopping board
- mixing bowl
- saucepan
- frying pan
- tongs
- food processor
- weighing/measuring utensils
Instructions
Rissoles
- Blitz twisties in a food processor until they are like breadcrumbs
- Combine grated onion & twisties together
- Add remaining ingredients and combine using your hands
- Form golf ball sized balls (approx. 50g) and then flatten them gently so they are about 1-2cm thick
- Place on a plate/tray and leave them firm up in the fridge while you prepare the pumpkin puree
- On a low-medium heat fry the rissoles in batches until golden brown (3-4mins per side), allow to rest for 2 minutes before serving. When placing the rissoles in the pan gently press them down to hold their shape
Pumpkin Puree
- Dice pumpkin into 1cm cubes
- Place in a saucepan w/ butter, stock, garlic and a little salt
- Bring to boil, cover and simmer for approx. 8 mins or until pumpkin is fork tender
- Place the pumpkin along with a splash of the simmering liquid into a food processor and blend until smooth – adding more liquid as necessary
Other
- Combine pickled onions with parsley leaves and some chopped parsley for garnish
Notes
Tips/Tricks
- use beef that has a little more fat going through it (80:20) is good – this helps to keep the rissoles moist
- allowing them to firm up in the fridge helps to keep their shape
- gently press the rissoles in the pan to keep their slight disc shape – don’t press too hard as you don’t want to squeeze out all the goodness! ALWAYS let your meat rest prior to serving
yep i always add a slosh of Worcester to my rissoles! Reminds me of childhood, thinking about these meaty patties. I guess our mum used to throw in lots of breadcrumbs to bulk them out. Twisties? What a great idea; must try next time. I made chicken rissoles this week. The shape is the key to a rissole, isn't it?
From what I have learn't yeah - the shape is what differentiates it from a meatball