Whenever I make homemade rissoles I usually double the batch so I can pop some in the freezer to have ready made to then defrost and cook on the BBQ for dinner, either as a meat and 3 vegetable meal or hamburgers.
After I make a batch of rissoles I place them on a baking tray and put in the fridge for at least an hour.
We love rissoles with mashed potato and vegetables.
Homemade Rissoles
Fast, easy and yummy
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
Ingredients
Scale
- 500g beef mince
- 1 egg
- ½ cup tasty cheese, grated
- 2 tsp garlic mince
- 1 carrot, grated
- 1 onion, finely chopped
- 1 cup breadcrumbs
- 2 tablespoon Dijon mustard
- ¼ cup tomato sauce
- 1–2 tablespoons oil
Instructions
- Combine all ingredients, except oil in a bowl
- Take off your rings and mix with hands
- Shape into desired size rissoles
- Cook on BBQ or heat oil in a hot frying pan
- Cook until browned each side and cooked through, approximately 8 min each side
Nutrition
- Serving Size: 5
- Calories: 425
- Sugar: 4g
- Sodium: 390mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 135mg
click on image to view recipe
44 comments
This sounds delicious, plus we love mustard in this household…so can’t wait to try it out!!
hope your family enjoy it
Dried breadcrumbs? Are these the prepackaged breadbrumbs from the supermarket?
yes Pauline, I use the home brand variety.
I have made these quite a few times and I just wanted to thank you for sharing this recipe, it’s a winner in our house! I usually make them into meatball sized rissoles, as that’s what our kids enjoy, they disappear so fast – Easy and Delicious 🙂
Great idea Rachel, you have inspired me for a meal in the coming weeks!!
Made this tonight and absolutely loved it!!! Thanks Kat!!
Fantastic, Juanita!.:) They are so yummy and a real family favourite in our house.
Yum!!! I’ve never thought to add mustard to our rissoles. That’s such a great idea. Thanks Kat!
I have just started too Lucy, a great tip i have picked up from Kat. It is really yummy and just adds that extra bit of flavour.:)
These look delicious and versatile too! 😀 I can see this being nice stuffed inside vegetables too like a farci!
Your just clever Lorraine, this sound yum!
My family loves rissoles, I always have to laugh because they do remind me of that scene in the movie “the Castle”…great idea to make more and stick them in the freezer, I have become guilty recently of resorting to store pre-prepared patties and there really is no need, easy to make ahead and have ready in the freezer. x
Haha yes me too Monique! Love that movie!.:) Yum we love homemade rissoles too, so many variations.
I just waded through what felt like a million recipes for a nice rissole . . . yours wins. Thank heaven for you. These are absolutely going to be fabulous, I just know it, so I thank you heartily for posting the recipe 🙂
Ooh how lovwly to hear, thank you.:) I hope you enjoy them!
Hi, Just a question for you. In your recipe you say to combine all ingredients in a bowl. Does this include the 1-2 tablespoons of oil? or is this oil for when you cook the rissoles in a frying pan? Thanks. Recipe sounds great.
great questions Zoe, your right, without the oil, I have just edited the recipe to reflect that. Hope you enjoy them!
Hi , I have made these rissoles heaps of times n the family loves them – thank you , but I went onto website today but I can’t get the beef rissole recipe when I click on the image ?? How can I get this again ?
I made the Beef Rissoles last night and my kids LOVED them and asked for the same again tonight. Loved the addition of the mustard and cheese. YUMMY
That’s fabulous to hear Lucy, put that one on your favourites list!!
Just a thought, why not pop all ingredients into the mixer or food processor to speed things up, good if you dont like messy hands, lol.
absolutely Gina, I just use do it as my granny used to with my hands!! Also doing it with hands makes the rissole still chunky, rustic like, putting it in a food processor makes the meat very smooth and fine, depends how you like it 😉
I use disposable gloves as don’t like the feel of the mixture on my hands!
Hi Folk
I added curry powder and mustard powder and substituted the onion with shallots.
Shoulda made 2 lots. They were a big hit!!
You should really give credit to Julie Goodwin if you are going to steal her recipe and call it your own
We had your Beef Rissoles tonight for dinner. Excellent, I love them, so did my fussy eater Son. Keep up the good work Katrina.
As for the comment made by Sarah, (April 5, 2017) I have been making rissoles and hamburgers to this very same recipe since WELL before Julie Goodwin was ever even heard of, perhaps I should get the credit, after all, Julie Goodwin must’ve stolen it from ME. Try adding 2 tablespoons of soy sauce and 1-2 tablespoons of Worcestershire sauce instead of the mustard for a change, or throw in the flamin’ lot, there are no rules when it comes to making good ol’ rissoles. That’s my lot, I’m off to the pool room.
great recipe thanks for sharing
do you think they would be ok without the cheese?
Yeah that would be fine Dyann
Our family favourite now too! Looove the mustard, any sort works, and we never buy pre-made rissoles any more……my daughter can’t stand them now..?
love it Nikki, nothing like home cooking right
I made these tonight and they were a hit from my husband and I! I can’t wait to eat some for leftovers tomorrow. Thanks for the recipe!;
so glad to hear it Pip 🙂
When you freeze the rissoles are the cooked or raw
Gonna try them tonight
enjoy!
delicious and I forgot the cheese! I used oats as I can get them at the bulk store and not bread crumbs and bread doesnt last long enough to crumb in my house.
Happy to hear that they still turned out delicious without the cheese Nikky – and love the oats idea! Thanks for sharing 🙂 Kat x
I use both lamb and beef mince plus zucchini as well as the ingredients in your recipe 1 meal i am proud of
Sounds yummy Kevin! Thank you for sharing this feedback 🙂
One of the issues with rissoles is them falling apart and becoming crumbly after cooking. To avoid this do the following. Mix the meat by hand until it starts to stick to your fingers. This means that the proteins have been worked hard enough to bind the meat. The addition of the right amount of breadcrumbs and an egg also help.
Thanks for sharing Ric!