If you’re craving a dish that feels like a warm hug on a plate, look no further than this Beef and Vegetable Rissoles with Tomato Ketchup Recipe. These tender, juicy patties are packed with fresh vegetables like zucchini and carrot, making each bite bursting with flavor and a delightful mix of textures. They’re quick to prepare yet impressively satisfying, perfect for weeknight dinners or casual gatherings. The zing of tomato ketchup rounds it all off beautifully, creating a comforting combination that’s bound to become a household favorite.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role in delivering texture, seasoning, and flavor that you’ll adore. From the crisp freshness of grated veggies to the hearty depth of beef mince, every element comes together effortlessly for an unbeatable taste.
- 1 small brown onion: Grated finely to release natural sweetness and moisture, helping bind the rissoles perfectly.
- 1/2 cup panko breadcrumbs: Adds a light crunch and helps hold everything together without weighing down the mixture.
- 500 g / 1 lb beef mince (ground beef): The hearty base providing rich, meaty flavor and juicy texture.
- 1 small zucchini: Grated for freshness and mild earthiness, keeping the rissoles moist.
- 1 small carrot: Adds a subtle sweetness and bright color, balancing the savory notes.
- 1 egg: Acts as a natural binder to hold the mixture firmly together.
- 1 large garlic clove, minced: Infuses the patties with aromatic depth and a little savory punch.
- 1/2 tsp dried thyme: Introduces a gentle herbal note that complements the beef perfectly.
- 1/2 tsp oregano: Or swap with your favorite herbs to personalize the flavor profile.
- 1/2 tsp each salt and pepper: Essential for seasoning that brings out all the ingredients’ best qualities.
- 2 tsp Worcestershire Sauce: Adds a tangy umami boost, enhancing the savory richness.
- 1 – 2 tbsp oil: For frying to golden perfection without sticking or drying out.
- Tomato Ketchup: The classic, sweet tangy condiment that finishes the dish with familiar comfort.
How to Make Beef and Vegetable Rissoles with Tomato Ketchup Recipe
Step 1: Prepare the Onion and Panko Base
Start by grating the brown onion directly into a large bowl using a box grater. This method softens the onion’s sharpness, releasing its natural juiciness, which the panko breadcrumbs soak up beautifully. Mix the onion and breadcrumbs briefly to combine, creating a flavorful, moist foundation for your rissoles.
Step 2: Add the Vegetables and Beef Mixture
Next, grate the zucchini and carrot into the bowl with the onion and panko. These fresh veggies bring moisture, subtle sweetness, and vibrant color. Add the beef mince, egg, minced garlic, dried thyme, oregano, salt, pepper, and Worcestershire sauce. Mix everything thoroughly. When the mixture is well-combined, scoop out about a quarter cup and shape it into a pattie roughly 1.7cm or two-thirds of an inch thick. Lightly indent the center of each pattie—this helps them cook evenly and prevents puffing up. You’ll end up with about 10 to 12 rissoles, perfect for sharing or storing.
Step 3: Pan-Fry the Rissoles
Heat your oil in a skillet over medium heat—the right temperature is key here to get that golden crust without burning. Place half the patties in the skillet and cook for 4 minutes on one side. Be gentle when pressing them down with your spatula; a light touch helps maintain juicy interiors without squeezing the flavorful juices out. Once they turn a dark golden color, flip them.
Step 4: Cook the Other Side Until Golden
After flipping, cook the rissoles for another 3 to 4 minutes until the other side matches the first in golden brown perfection. This step locks in the flavor and ensures a delicious crispy edge while keeping the center tender and moist.
Step 5: Finish Cooking Remaining Patties
Transfer the cooked rissoles to a plate and repeat this process with the remaining patties. Cooking in batches helps maintain the right temperature for a consistently great texture and flavor.
Step 6: Serve with Tomato Ketchup!
Nothing elevates these rissoles quite like a dollop of vibrant tomato ketchup alongside. The sweet and tangy sauce is simply irresistible and complements the savory, herb-scented patties perfectly. Grab some and dig in!
How to Serve Beef and Vegetable Rissoles with Tomato Ketchup Recipe
Garnishes
While the rissoles shine on their own, simple garnishes like freshly chopped parsley or a sprinkle of cracked black pepper can add an extra touch of freshness and a boost in aroma. Some lemon wedges on the side can brighten the flavors, making each bite even more enjoyable.
Side Dishes
This dish pairs wonderfully with classic comfort sides—think creamy mashed potatoes or a crisp green salad for balance. Roasted root vegetables or a vibrant slaw add texture and color, rounding out a wholesome meal that’s both satisfying and lively.
Creative Ways to Present
For an inviting twist, serve these rissoles on mini slider buns with your favorite toppings, turning them into delicious handheld burgers. Or crumble them over a fresh salad for a meaty, flavorful protein boost that’s perfect for lunch or dinner.
Make Ahead and Storage
Storing Leftovers
Any leftover rissoles can be stored in an airtight container in the refrigerator for up to three days. They keep their flavor and texture well, making for fantastic next-day meals or quick snacks.
Freezing
If you want to prepare ahead, freeze uncooked rissoles on a baking sheet lined with parchment paper until solid, then transfer them to a freezer bag. They’ll keep well for up to two months, ready to fry straight from frozen whenever you’re in the mood.
Reheating
To reheat, gently warm the rissoles in a skillet over low heat or pop them in a moderate oven until heated through. Avoid microwaving if you want to keep their crispy exterior intact—they’re best enjoyed warm and golden.
FAQs
Can I use other types of meat for the rissoles?
Absolutely! While this Beef and Vegetable Rissoles with Tomato Ketchup Recipe is designed for ground beef, you can swap in ground chicken, pork, or lamb for a different flavor profile. Just adjust cooking times as needed.
What if I don’t have panko breadcrumbs?
You can use regular breadcrumbs instead, although panko provides a lighter, crispier texture. If you’re in a pinch, crushed crackers or oats could be interesting substitutes.
How do I prevent the rissoles from falling apart?
Make sure to grate the onion first and mix it with the breadcrumbs to trap moisture—this helps bind the mixture. Also, don’t over-handle the patties when forming or cooking; gentle pressing keeps them intact.
Is it okay to skip the Worcestershire sauce?
Yes, but Worcestershire sauce adds a delicious tangy umami that enhances the beef’s richness. If you don’t have it, a splash of soy sauce or a little balsamic vinegar could add similar depth.
Can I bake these rissoles instead of frying?
You certainly can! Bake in a preheated oven at 200°C (400°F) for about 20 minutes, flipping halfway through. Baking is a healthier alternative and still delivers great flavor.
Final Thoughts
This Beef and Vegetable Rissoles with Tomato Ketchup Recipe is more than just a meal—it’s a celebration of simple ingredients cooked with care and a whole lot of love. Its versatility, quick prep time, and crave-worthy taste make it a fantastic choice for any day of the week. Give it a go, and I promise it will quickly become one of your go-to dishes to share with friends and family.
Print
Beef and Vegetable Rissoles with Tomato Ketchup Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10-12 rissoles, serves 4-4 people
- Category: Main Dish
- Method: Frying
- Cuisine: Australian
Description
These homemade beef rissoles are juicy, flavorful patties packed with grated vegetables and herbs, perfect for a quick and satisfying meal. Coated in breadcrumbs and pan-fried to a golden crisp, they make a delicious snack or main dish served with classic tomato ketchup.
Ingredients
Vegetables
- 1 small brown onion
- 1 small zucchini
- 1 small carrot
- 1 large garlic clove, minced
Rissoles Mixture
- 1/2 cup panko breadcrumbs (or normal breadcrumbs)
- 500 g / 1 lb beef mince (ground beef)
- 1 egg
- 1/2 tsp dried thyme
- 1/2 tsp oregano (or substitute with other favorite herbs)
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp Worcestershire Sauce
For Cooking
- 1 – 2 tbsp oil
Serving
- Tomato ketchup
Instructions
- Grate onion: Grate the small brown onion into a large bowl using a box grater. The grated onion will release juices that help bind the mixture. Add the panko breadcrumbs to the bowl and mix briefly to coat them in the onion juices.
- Add vegetables and other ingredients: Grate the zucchini and carrot directly into the bowl. Add the minced garlic, beef mince, egg, dried thyme, oregano, salt, pepper, and Worcestershire Sauce. Mix everything well until fully combined.
- Form patties: Scoop about 1/4 cup of the mixture and shape it into a pattie approximately 1.7 cm (2/3 inch) thick. Slightly indent the center of each pattie to help them cook evenly. Repeat this to form 10 to 12 rissoles from the mixture.
- Heat oil and fry first half: Heat 1 tablespoon of oil in a skillet over medium heat. Add half of the patties and cook for about 4 minutes or until the bottom is dark golden. Press lightly with a spatula to avoid squeezing out the juices.
- Flip and cook other side: Flip the rissoles and cook the other side for 3 to 4 minutes until golden brown and cooked through.
- Cook remaining rissoles: Transfer the cooked rissoles to a plate and repeat the frying process with the remaining patties, adding more oil if necessary.
- Serve: Serve the hot rissoles with tomato ketchup for dipping and enjoy!
Notes
- Use panko breadcrumbs for a lighter, crunchier texture, or regular breadcrumbs if preferred.
- Indenting the patties in the center helps prevent them from puffing up and promotes even cooking.
- Press the patties lightly when frying to keep them juicy; pressing too hard will squeeze out flavorful juices.
- These rissoles can be served as a main with sides like mashed potatoes or salad, or enjoyed as a snack.
- Make sure the skillet is at medium heat to avoid burning and to cook evenly.
