Looking for an easy budget family dinner? This easy Rissoles Recipe is made with beef mince and vegetables and will become a family favourite! Best of all these Rissoles take no time to prepare and cook, they can be ready in around 30 minutes. Both regular and Thermomix cooking methods are included.
Rissoles were a dinner staple when I was growing up and they are a recipe I now make for my own kids. This Rissoles recipe is VERY easy to make and you can easily adapt it to suit your families tastes and preferences:
You will love:
- Budget Conscious & Versatile – as long as you have mince, you can adapt these rissoles to include whatever left over vegetables you have at home. There is no need for any fancy ingredients.
- Hidden Veggies – Finely grate the vegetables to sneak them into the kids.
- Freezer friendly – both raw and uncooked rissoles can be frozen. Place in a freezer safe container and freeze for up to two months. I like to place them into the fridge overnight to thaw.
Rissole Ingredients:
Please note you will find a full list of ingredients and cooking method in the recipe card below.
- Beef Mince – Either reduced fat or regular beef mince can be used.
- Carrot – there is no need to peel the carrots before grating.
- Zucchini – you do not need to squeeze the excess fluid out of the grated zucchini.
- Brown Onion – finely grated
- Garlic – either freshly crushed garlic or minced garlic can be used.
- Worcestershire Sauce
- Soy Sauce
- Egg – this is optional, however the egg will help your rissoles bind together.
- Plain Flour to coat
How to Make Rissoles:
- Grate the zucchini, carrot and brown onion.
2. Add the remaining ingredients and use a large spoon (or your Thermomix) to combine.
3. Using a large spoon, scoop up the mixture and shape into balls. Gently coat each rissole in flour and place onto a plate.
5. Pre-heat frying pan and add the rissoles. Gently press down each rissole to flatten. Cook for 3 -4 minutes until golden and cooked through.
Tips for the BEST homemade Rissoles:
- This recipe can be made egg free, however please note the egg does help bind the rissoles together better. To assist the rissoles binding, they can also be placed in the fridge to chill for 30 minutes before cooking,
- These rissoles can be frozen either before or after cooking, place in a freezer safe container and freeze for up to three months.
- You can substitute or add grated vegetables to this recipe. We also like to add sweet potato or pumpkin.
- Please note you can make smaller/larger rissoles (you will get around 10 from this recipe) however the cooking time will vary.
Pop the mixture into the fridge for 30 minutes to chill after rolling into balls.
When forming the rissoles, squeeze out as much of the excess moisture as you can.
Ensure you pan is hot and well greased (I like to use ghee or extra virgin olive oil) and don’t try to flip your rissole over until it’s cooked on one side. The more you ‘handle’ the rissoles, the more fragile they will become.
It all comes down to the size. The size of a Rissole sits between a Meatball and a Burger Pattie.
More Family Friendly Dinner Recipe Ideas:
- Easy Chicken Rissoles
- Chicken and Vegetable Fried Rice
- Zucchini Slice
- Sweet Potato and Chickpea Curry
- Chicken and Vegetable Parma Balls
- Butter Chicken Recipe
- Curried Sausage Pasta
- Creamy Chicken Pies
Rissoles Recipe
Equipment
- Frying Pan
- large bowl
- Thermomix
Ingredients
- 500 grams beef mince
- 1 carrot 100 grams
- 1 zucchini 120 grams
- 1 brown onion 100 grams
- 1 clove garlic crushed
- 1 teaspoon worcestershire sauce
- 2 teaspoon soy sauce
- 1 egg
- 1 cup plain flour
Instructions
- Grate the carrot, zucchini and brown onion and place into a large bowl
- Crush the garlic cloves and add to the bowl.
- Add the remaining ingredietns and using either your hands or a large metal spoon, break up the mince and mix together until combined.
- Use a large spoon or a ¼ measuring cup to scoop up the mince mixture and shape into balls. Gently coat in flour and place onto a plate. Repeat until all of the mixture has been used.
- Place the rissoles in a large non stick frying pan over a medium heat. Press down each pattie slightly and cook for approximately 3 – 4 minutes on each side or until cooked through.
Thermomix Instructions
- Add the onion (cut in half) and garlic cloves to Thermomix bowl. Mix for 3 seconds, speed 6.
- Scrape down the sides of the bowl and add the zucchini and carrot (both cut into 3cm pieces) and mix for 4 seconds on speed 5 or until desired consistency is reached.
- Scrape down the sides of the Thermomix bowl and add the mince, sauces and egg (if using). Mix for 10 seconds, speed 5 – you may need to use the spatula to carefully push the mince down towards the blades.
- Scrape down the sides of the bowl and mix for a further 10 seconds, speed 4 or until the mixture is well combined.
- Follow method from step 4 as above.
Notes
- This recipe can be made egg free, however please note the egg does help bind the rissoles together better. To assist the rissoles binding, they can also be placed in the fridge to chill for 30 minutes before cooking,
- These rissoles can be frozen either before or after cooking, place in a freezer safe container and freeze for up to three months.
- You can substitute or add grated vegetables to this recipe. We also like to add sweet potato or pumpkin.
- Please note you can make smaller/larger rissoles (you will get around 10 from this recipe) however the cooking time will vary.
Nutrition
Looking for More?
You can find this recipe along with others in my Family Dinners Made Easy Book and our ThermoBliss books and eBooks. Browse the full range here.
Libby Hooper
Grated apple is great too and I usually precook diced onion in the microwave
Melanie
I use 2 cups of frozen vegetables instead of grating everything.
Nancy farmer
I am looking at the picture of the rissoles is there breadcrumbs I the recipe
Lauren Matheson
Hi Nancy, no there are no breadcrumbs in this recipe 🙂