Juicy Beef Rissoles

Juicy Beef Rissoles
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Simple Dinners EverydayRecipe extracted with permission from ‘Simple Dinners Every Day‘ by Nicole Maguire, published by Plum, RRP: $49.99, photography by Alan Benson.

Beef rissoles are a staple at my place – no-fuss, flavour-packed and just as good with mash as they are in tomorrow’s sandwich.

 

Prep time 15 mins | Cook time 10 mins | Serves 4

Juicy Beef RissolesIngredients

  • 500g regular (not extra lean) beef mince (can be substituted with minced pork or chicken)
  • 1 onion, grated
  • 1 teaspoon freshly grated garlic
  • 1 egg
  • 1 cup dried breadcrumbs (store-bought, panko or homemade)
  • 1 tablespoon tomato ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon chicken stock powder
  • 3 tablespoons extra-virgin olive oil

TO SERVE

  • Mashed potatoes
  • Steamed greens
  • 1 tablespoon finely chopped flat-leaf parsley

Method

Add the beef mince, onion, garlic, egg, breadcrumbs, ketchup, Worcestershire sauce, pepper and stock powder to a large mixing bowl. Use your hands to combine and roll the mixture into portions the size of golf balls. Flatten using the palm of your hand to form the rissoles.

Heat the olive oil in a large, heavy-based frying pan over medium–low heat. Cook the rissoles for 8–10 minutes until browned and cooked through, turning once halfway through. Cook in batches if you need to, so that the pan isn’t crowded – this will prevent the rissoles steaming in the pan and will ensure a golden crust. Set the rissoles aside on a plate.

This step is optional. Turn the heat off. Drain any excess oil from the bottom of the pan using a serving spoon and then, while the pan is still hot, add 2–3 tablespoons of water. Use a spoon to scrape up all of the pan drippings. Drizzle the pan juices over the rissoles and serve with mashed potatoes and steamed greens, garnished with parsley.

Make Ahead
Freeze the uncooked rissoles in an airtight container or reusable sandwich bag for up to 2 months.

Leftovers
Refrigerate cooked rissoles for up to 3 days in an airtight container. Reheat or eat cold. Freeze cooked rissoles for up to 2 months.