📝 About This Recipe
A beloved staple in Australian and French home cooking, these rissoles are the ultimate comfort food reimagined for the modern kitchen. By using the air fryer, we achieve a shatteringly crisp breadcrumb crust and a succulent, herb-flecked center without the heavy oil of traditional shallow frying. These savory patties are packed with hidden vegetables and aromatic spices, making them a nutritious and flavor-forward meal for any night of the week.
🥗 Ingredients
The Meat Mixture
- 500 grams Ground Beef (80/20 lean-to-fat ratio for best juiciness)
- 1 small Yellow Onion (very finely grated)
- 1 medium Carrot (peeled and finely grated)
- 2 cloves Garlic (minced)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dried Oregano
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 large Egg (lightly beaten)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
The Breading Station
- 1 cup Panko Breadcrumbs (for maximum crunch)
- 1/4 cup All-purpose Flour (for dredging)
- 1/2 teaspoon Paprika (smoked or sweet)
- 1 bottle Olive Oil Spray (high smoke point preferred)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground beef, grated onion, grated carrot, minced garlic, and chopped parsley.
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2
Add the beaten egg, Worcestershire sauce, dried oregano, salt, and pepper to the meat mixture.
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3
Using clean hands, gently mix the ingredients until just combined. Be careful not to overwork the meat, which can make the rissoles tough.
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4
Divide the mixture into 8 equal portions and shape them into thick patties, about 1 inch (2.5 cm) thick.
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5
Place the shaped rissoles on a plate, cover with plastic wrap, and refrigerate for 20-30 minutes. This helps them hold their shape during cooking.
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6
Prepare three shallow bowls for breading: one with flour mixed with paprika, one with the breadcrumbs, and one with a little extra beaten egg (optional) if you want a thicker crust.
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7
Lightly dredge each chilled rissole in the flour, shaking off any excess.
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8
Press the flour-coated rissole firmly into the Panko breadcrumbs until evenly coated on all sides.
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9
Preheat your air fryer to 390°F (200°C) for 5 minutes.
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10
Lightly spray the air fryer basket with olive oil. Place the rissoles in the basket in a single layer, ensuring they are not touching.
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11
Generously spray the tops of the rissoles with olive oil spray; this is the secret to getting that deep golden color.
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12
Air fry for 8 minutes, then carefully flip the rissoles using tongs.
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13
Spray the other side with a bit more oil and cook for another 7-10 minutes, or until the internal temperature reaches 160°F (71°C).
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14
Remove from the air fryer and let them rest for 3-5 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
For the juiciest results, use a box grater for the onion and carrot; the moisture from the vegetables keeps the meat tender. If the mixture feels too wet to handle, add 2 tablespoons of breadcrumbs directly into the meat mix. Avoid overcrowding the air fryer basket; cook in batches if necessary to ensure the hot air can circulate for a crisp finish. To make these gluten-free, substitute the flour and breadcrumbs with your favorite gluten-free alternatives. Always spray the rissoles thoroughly with oil spray, as dry breadcrumbs will not brown properly in an air fryer.
🍽️ Serving Suggestions
Serve with a side of creamy mashed potatoes and rich brown onion gravy for a classic pub-style meal. Pair with a crisp garden salad dressed in a light lemon vinaigrette to cut through the richness. A dollop of tomato chutney or barbecue sauce on the side adds a lovely sweet and tangy contrast. Serve alongside steamed green beans or roasted root vegetables for a complete, balanced dinner. Enjoy with a cold lager or a glass of medium-bodied Shiraz to complement the savory beef flavors.