Twisties Beef Rissoles

classic rissoles with a twist!

Course Dinner, Main Course

Cuisine Australian

Keyword beef rissole recipe, beef rissoles, rissoles, twisties

Prep Time 10

Cook Time 20

Total Time 30

Calories 2198kcal

Author AnotherFoodBlogger

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

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

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