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
Scale
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.
