How to make the juiciest rissoles at home! This is proper comfort food, beef rissoles that actually hold together and keep all the amazing flavours inside. It’s an easy and quick option for dinner.
Category
Dinner
Servings
4
Prep time
20 minutes
Cook time
20 minutes
This was a staple dinner option for Katelyn when she was growing up. Juicy, plump beef rissoles served with a rich curry sauce, with some mashed potatoes and green beans on the side. You don’t need to make it with beef, you can swap the protein for chicken, lamb or turkey. I think these rissoles have plenty of flavour but the curry sauce just takes it to another level. If the kids don’t like the curry sauce, you can always add the classic tomato sauce on the side (I won’t be offended).
The prep and cooking time will only take you 40 minutes and you can steam some veggies, prep a salad, or make some mashed potatoes at the same time.
Ingredients
-
1 carrot
-
1 zucchini
-
sea salt and black pepper, to season
-
120g dried breadcrumbs
-
60ml (¼ cup) milk
-
500g beef mince
-
1 brown onion
-
20ml (1 tbsp) Worcestershire sauce
-
1 tsp Maggi seasoning
-
peanut oil (or other neutral flavoured oil), for frying
-
mashed potato and steamed broccolini, to serve
-
40g butter
-
1 brown onion
-
1 thumb-size piece fresh ginger
-
3 cloves garlic
-
20g plain flour
-
2 tsp tomato paste (tomato puree)
-
1½ tbsp curry powder
-
250ml (1 cup) chicken stock
-
1 tsp honey
Rissoles
Curry Sauce
Directions
Make the rissoles
Grate the carrot and zucchini and combine in another large bowl. Season with salt and mix well, then set aside for 20 minutes.
Combine the breadcrumbs and milk in a large bowl and mix well. Set aside to soak for 10 minutes.
Grate the onion and add to the breadcrumbs mixture, along with the beef mince, Worcestershire sauce, Maggi seasoning, and season with salt and pepper.
Squeeze all the excess liquid from the carrot and zucchini mixture, then add to the meat mixture. Mix well, then portion into 60g patties, place on a large tray and gently flatten.
Make the sauce
Finely dice the onion (or you could grate it) and finely grate the ginger and garlic.
Melt the butter in a small saucepan over medium heat. Add the onions, season with some salt and cook for 2-3 minutes, stirring, until softened.
Add the ginger and garlic and stir through, then sprinkle over the flour. Cook for 1-2 minutes to cook the flour out, stirring constantly.
Add the tomato paste and mix through well, then add the curry powder and cook for 1 minute to toast the powder.
Gradually whisk in chicken stock until smooth and bring to a simmer. Stir in the honey and season to taste. Reduce the heat to low and let simmer while you cook the rissoles.
Cook the rissoles
Heat enough peanut oil in a large frying pan to cover the base of the pan, over medium-high heat.
Cook the rissoles, in batches, for 9-10 minutes, turning when browned well on each side. Transfer to a tray and repeat with the next batch.
Serve the rissoles on a bed of mashed potato, with some steamed broccolini on the side. Spoon over the curry sauce and serve.
Recipe notes
INGREDIENTS SUPPORT
Mince - I like to use 80/20 beef mince, so 80 meat 20% fat to ensure it’s nice and juicy once cooked. You can go for a leaner mince but it may not be as juicy. You can also use chicken, pork, lamb or turkey mince.
Breadcrumbs - You want to buy fine, dried breadcrumbs for this recipe as they will hydrate well in the milk and bind properly to the mince.
Peanut oil - for this recipe, I like to use a neutral flavoured oil so you get the full flavour of the beef in the rissoles. Neutral flavoured oils include peanut, canola or vegetable oil. If you would prefer olive oil, that’s fine - it will still taste good.
Maggi seasoning - this is to boost the depth of flavour and add extra salty and umami flavours. It is quite strong so you don’t need too much. If you don’t have it, you can swap out for light soy sauce instead, it won’t be the same but it will be close.
Carrot & Zucchini - Make sure you squeeze out as much liquid as possible before adding to the rissole mixture. You’ll get enough moisture from the mince, and any extra may cause the rissoles to break or start to steam in the pan so you’ll lose the colour and crust.
EQUIPMENT
Here’s some key equipment you’ll need for this cook.
Standing grater - For the carrots, zucchini and onion.
Mixing bowls - You’ll need two large (for the grated veg and one for the rissole mixture) and one small mixing (for the breadcrumb mixture) bowl.
Trays - One to line your rissoles on before cooking and then another with a rack for one they’re cooked.
Small/medium saucepan - I use a small/medium stainless steel saucepan or saucier (around 20cm/ 7.8 inches), to cook the curry sauce in.
Large casserole dish - This is to cook your rissoles in. I’ve used a enameled cast iron casserole dish but you can also use a large cast iron or carbon steel frying pan.
COOK SUPPORT
When making your rissoles, roll them into a ball and then flatten them slightly. You want to have a nice flat surface on both sides so you get a good crust when cooking.
When frying off the rissoles, wait until the oil comes up to temperature and don't overcrowd the pan or they will stew in their juices and won’t develop that colour and crusty exterior.
Hydrating the breadcrumbs in the milk will change their texture and stop them absorbing all the liquid from the rissole itself, thus not losing any of that flavour.
To check if they are cooked you can remove them when the internal temperature reaches 65°C/150°F and it will rise to 70°C/158°F whilst resting.
Sourcing
Ask your butcher for a beef mince with 80/20 fat percentage, as this will give you a juicier rissole.
You can return the rissoles to the pan over medium low heat and pour over the curry sauce to heat them through if they rest for too long before serving.
Storage
Store the rissoles in their sauce in an airtight container refrigerated for up to several days.
FAQs
Can I make this dish ahead of time? The rissole mixture can be prepped ahead of time and refrigerated until ready to roll and cook.
Why are my rissoles falling apart? Usually too much moisture or not enough binding. Make sure you squeeze the liquid from the grated veg and properly soak the breadcrumbs in milk. Don’t skip either step.
Can I make them gluten free? Yes. Swap in gluten free breadcrumbs or use polenta/cornmeal at half the quantity, still hydrated in milk.
Is the curry sauce spicy? No, it’s more like gravy than curry.
