📝 About This Recipe
A nostalgic comfort food staple across Australia and Europe, these rissoles are the ultimate expression of the 'Breaded & Crumbed' technique. Each patty features a succulent, savory beef center enriched with aromatics and hidden vegetables, encased in a shatteringly crisp golden shell. Perfectly seasoned and pan-fried to perfection, they offer a delightful contrast between the tender interior and the crunch of toasted panko.
🥗 Ingredients
The Meat Mixture
- 500 grams Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1 Brown Onion (very finely grated)
- 2 Garlic Cloves (minced)
- 1 small Carrot (peeled and finely grated)
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Breading Station
- 1/2 cup All-Purpose Flour (for dredging)
- 2 large Eggs (beaten with a splash of milk)
- 1.5 cups Panko Breadcrumbs (for superior crunch)
- 1/2 teaspoon Paprika (mixed into the breadcrumbs)
For Frying
- 1/4 cup Vegetable Oil (or enough to coat the bottom of the pan)
- 1 tablespoon Unsalted Butter (for added richness and browning)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground beef, grated onion, minced garlic, grated carrot, Worcestershire sauce, parsley, oregano, salt, and pepper.
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2
Using clean hands, mix the ingredients thoroughly for 2-3 minutes. This 'kneading' helps the proteins bind so the rissoles don't fall apart during frying.
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3
Divide the mixture into 8-10 equal portions. Roll each into a ball, then gently flatten into a patty about 1 inch (2.5cm) thick.
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4
Place the patties on a tray, cover with plastic wrap, and refrigerate for at least 20 minutes. This firms up the fat and ensures a juicier result.
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5
Set up your breading station: one shallow bowl with flour, a second with the beaten egg wash, and a third with the panko crumbs mixed with paprika.
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6
Take a chilled patty and dredge it lightly in the flour, shaking off any excess.
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7
Dip the floured patty into the egg wash, ensuring all sides are completely coated.
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8
Press the patty firmly into the panko breadcrumbs. Use your other hand to sprinkle crumbs over the top and press down to ensure a thick, even coating.
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9
Heat the vegetable oil and butter in a large non-stick skillet over medium heat. The butter is ready when it stops foaming.
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10
Place 4-5 rissoles in the pan, being careful not to crowd them. This ensures the temperature stays high for a crispy crust.
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11
Fry for 4-5 minutes on the first side until deep golden brown. Flip carefully using a spatula.
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12
Fry for another 4-5 minutes on the second side. The internal temperature should reach 160°F (71°C) for medium-well.
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13
Transfer the cooked rissoles to a wire rack set over a baking sheet (this prevents the bottom from getting soggy) and rest for 3 minutes.
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14
Repeat with the remaining patties, adding a touch more oil to the pan if necessary.
💡 Chef's Tips
Grate your onions rather than chopping them; the juice keeps the meat incredibly moist. Always chill the patties before breading to help them hold their shape. Use a wire rack for resting instead of paper towels to maintain maximum 360-degree crunch. If the rissoles are browning too fast, lower the heat to medium-low to ensure the center cooks through. Don't skip the flour dredge—it acts as the 'glue' that keeps the egg and crumbs attached to the meat.
🍽️ Serving Suggestions
Serve with a side of creamy mashed potatoes and a rich onion gravy. Pair with a crisp garden salad dressed in a sharp lemon vinaigrette to cut through the richness. A dollop of tomato chutney or spicy plum sauce adds a wonderful tangy contrast. Accompany with steamed green beans or buttered peas for a classic family dinner. Pairs beautifully with a cold Lager or a medium-bodied Shiraz.