Beef rissoles are one of the most quintessential Australian recipes that are easy to make, taste amazing and can be dressed up or down. For a warming meal serve them alongside mashed potato, steamed greens and gravy. Or make an easy meal by using the rissoles to make a burger.
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I’ve baked these beef rissoles in the oven, to reduce hands on cooking time but have also included instructions for frying in a pan if that’s what you prefer.
Other beef mince (ground beef) recipes you might like to try are my Quick & Easy Teriyaki Beef Bowls or my Gluten Free Air Fryer Meatballs.
Ingredients Notes & Substitutions
Below is a list of all of the ingredients that you will need to make this easy beef rissole recipe, as well as any possible ingredient substitutions or notes. I was able to source all of these simple ingredients from my local grocery store and butcher.
- (ground) beef mince – traditionally, rissoles are made with beef mince, however you could also use ground chicken, lamb, ground turkey or pork.
- zucchini – I recommend finely grating the vegetables so that they are more hidden in the rissoles. I also recommend squeezing out any excess liquid out of the grated zucchini.
- carrot – finely grate the carrots as well. You can swap the carrot for sweet potato or parsnip.
- brown onion – grate the onion and then squeeze out the moisture. This helps the onions to “disappear” into the rissoles.
- onion powder
- garlic granules – you can also use garlic powder in place of granules.
- sweet paprika
- dried thyme
- dried oregano
- sea salt – use finely ground sea salt for this recipe and not sea salt flakes. If you only have sea salt flakes, use about 1/2 tsp more in the beef mince mixture.
- bread crumbs – I’ve used gluten free breadcrumbs to keep this recipe gluten free but you can use regular bread crumbs if preferred.
- flat leaf parsley – if you don’t have fresh parsley then you can use about 1/4 teaspoon of dried parsley. You could also swap for other fresh herbs like Marjoram or mint (mint would go particularly well with lamb).
- eggs – use two large eggs. If you need to avoid eggs due to an allergy then you can use flour to bind instead of eggs. Try using 2 tablespoons of corn flour or tapioca flour.
Mashed Potato Ingredients
- potatoes – my general rule of thumb is 1 large potato per person. I have based this recipe off 4 servings so have used 4 large all purpose white potatoes.
- whole nutmeg – this might seem like a really random ingredient, but trust me on this one! My Opa was very well known for his mashed potatoes and the secret was to finely grate some nutmeg in before mashing (there were a few other things he used to add to his mash but I’ll save that for another day!).
- butter – if you are dairy intolerant then you can swap the butter for a dairy free alternative.
- milk of choice – while I tolerate a small amount of butter just fine, I don’t tolerate milk very well so I usually use soy milk in my mashed potatoes. It works perfectly!
- sea salt & cracked black pepper
- cheddar cheese – this is an optional ingredient but does taste amazing melted through the mash!
To Serve
- gravy of choice
- steamed green beans – you could also serve with steamed green peas, broccoli or carrots.
How to Make Beef Rissoles
If you grew up in Australia then you have probably been served rissoles at one stage or another. It was definitely a common dinner for us growing up. Read onto see just how easy it is to make them.
When I was growing up my Mum always used to fry the rissoles. But, given how busy we all are these days I use the oven where possible to reduce hands on time. Sausages, meatballs and rissoles all go in the oven at my house.
First, start by preheating the oven. Line two baking trays with baking paper and set aside.
In a large bowl add the mince, grated vegetables, herbs, spices, salt, bread crumbs and eggs. Using clean hands, mash all of the ingredients together until the beef mince mixture is very well combined.
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Use a large spoon to scoop a handful of mixture out of the bowl, about 1/3 cup or so. Form the mixture into a ball and place onto the baking tray. Use your palm to squash the ball down into a Pattie. Repeat this step until all of the mixture has been formed into patties (rissoles).
Place the trays into the preheated oven and bake for 30 minutes. Once baked, remove from the oven.
While the rissoles are baking, add the peeled and diced potatoes into a large pot and top with water. Add in a half teaspoon of sea salt and bring to a boil. Place a steamer basket onto the saucepan and fill with the green beans. Place the lid onto steam. Once steamed and vibrant green, remove the lid and the steamer basket from the saucepan of potatoes and set aside.
When the potatoes are soft and tender, remove from the heat. Carefully strain into a colander in the sink and then return the potatoes to the pan. Add the milk, butter, nutmeg, salt and pepper and mash until smooth and creamy. Add the grated cheese and mash again to combine.
To serve, heat up your favourite gravy. Add a large spoonful of mashed potatoes to each plate as well as steamed green beans and 2-3 rissoles. Top with gravy and finely chopped parsley and eat hot.
Frying Rissoles
If you prefer to fry the rissoles, place a frying pan onto the stovetop and bring to a medium heat. Add a drizzle of olive oil and then add 3-4 beef rissoles. Fry for around 10 minutes per side. Keep an eye on the temperature, if the bottoms of the rissoles are getting to brown then turn the heat down.
Once fried on both sides and cooked through, transfer to a baking dish and place in the oven at 100 degrees Celsius to keep warm while you fry the remaining beef rissoles.
Serving Suggestions
I love beef rissoles with mash and steamed veg but there are lots of other ways to serve them as well! Here are some ideas:
- with salad – these rissoles would taste so delicious alongside my Roasted Sweet Potato and Goat’s Cheese Salad.
- with your favourite sauce like ketchup, tomato relish or barbecue sauce.
- on a bun with lettuce, tomato, cheese and mayonnaise.
Storage
Beef rissoles store very well in the freezer for around 6-12 months, in an airtight container. Store in the fridge for up to 3-4 days in an airtight container, reheat before serving.
Gluten Free Beef Rissoles with Mashed Potatoes
Equipment
- 2 Baking Tray
- Baking Paper
- double boiler
- Potato Masher
Ingredients
- 1 kg beef mince
- 1 brown onion, finely grated, excess moisture squeezed out
- 1 medium zucchini, finely grated, excess moisture squeezed out
- 1 medium carrot, finely grated, excess moisture squeezed out
- 1/3 cup gluten free breadcrumbs
- 2 large eggs
- 1 teaspoon onion powder
- ½ teaspoon garlic granules
- 1 teaspoon sweet paprika
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 1 teaspoon sea salt, finely ground
- 1 tablespoon flat leaf parsley, finely chopped
Mashed potatoes
- 4 large potatoes, peeled and diced
- ½ teaspoon salt, for water
- 50 grams Butter
- 2/3 cup Milk, soy milk or cow’s milk
- ¼ teaspoon Salt
- Pinch nutmeg, finely grated from whole
To serve
- Gravy, of choice
- 200 grams Green beans, topped and tailed
Instructions
- Line two large baking sheets with parchment paper. Preheat the oven to 180 degrees Celsius.
- To a large bowl add the beef mince, finely grated brown onion, zucchini and carrot, breadcrumbs, eggs, onion powder, garlic powder, paprika, thyme, oregano, salt and parsley.
- Using clean hands, mash all the ingredients together until well combined.
- Take a handful of beef mixture (about 1/3 cup) and form into a ball. Place the ball onto the parchment paper lined baking sheet and flatten with your palm. Repeat this process until all the beef mince mixture has been formed into rissoles.
- Make sure all of the rissoles are spaced out by about 2 centimetres. Place the trays into the oven to bake for 20 minutes or until cooked through. Alternatively, you can fry the rissoles. Heat 2 tablespoons of olive oil in a large frying pan on a medium heat. Add around 4 rissoles at a time. Cook the rissoles on the first side for 8-10 minutes before flipping them over with a spatula and cooking for 8-10 minutes on the second side. Transfer the cooked rissoles to a large baking dish and place in a 100-degree Celsius oven to keep warm while cooking the remaining rissoles. Repeat this step until all the rissoles have been fried.
- While the rissoles are baking, make the sides. Add peeled and diced potatoes into the saucepan of a double boiler and top with water. Add ½ teaspoon of salt to the water and bring to a boil. Once boiling add the steamer basket to the saucepan and fill with the green beans. Place the lid on and steam until tender but still vibrant green. Remove the beans from the boiling water and take the lid off to prevent steaming further.
- Once the potatoes are soft and tender, carefully strain into a colander in the sink. Return the potatoes back to the saucepan along with the butter, salt, pepper, milk and finely grated nutmeg. Mash vigorously until smooth and creamy. Add the grated cheese and mash again to combine.
- To serve, place a large spoonful of mashed potatoes onto a plate along with a serve of green beans and 2-3 rissoles. Drizzle warmed gravy over the top and serve warm.
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