Rissoles with Curry Sauce

Jump to Recipe

Rissoles with Curry Sauce

Ingredients

RISSOLES

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

CURRY SAUCE

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

Equipment

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 enamelled cast iron casserole dish but you can also use a large cast iron or carbon steel frying pan.
Chefs knife, chopping board, tongs, wooden spoon and whisk

Keep screen awake Off

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.

Notes

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.