Beef rissoles

Beef rissoles



Prep Time


Cook Time



400 g lean beef mince

1 small chopped onion

1 cup grated Parmesan

1 cup grated Parmesan

2 slices thick white Italian-style bread (crusts removed)

0.33 cup milk

1 tbsp olive oil

tomato, cucumber and potato chips to serve


  • Place the beef mince, onion, Parmesan, parsley and a little salt and pepper in a large bowl. Tear the bread into small pieces, place in a bowl, and pour over the milk and olive oil. Set aside until bread absorbs most of the liquid. Mix with a fork.
  • Add the bread mix to the mince. Using your hand bring the mixture together and knead lightly until combined.
  • Shape mixture into about 20 small rissoles. Add enough oil to a medium-sized, heavy based frypan to come one-third of the way up the side of the pan. Heat the oil over a moderately-high heat.
  • Cook the rissoles in batches over a medium-high heat, until golden and cooked through. Drain on absorbent paper. Allow the oil to reheat between batches. Serve rissoles with tomato, cucumber and potato chips.


  • You can change the flavour of the rissoles very easily. Season the beef mince mixture with fresh or dried herbs, sea salt flakes and pepper, tomato sauce and a good splash of soy sauce or even grated lemon rind. Anything that is in the fridge or store cupboard could be a flavour contender.
  • Try this variation: Make the rissoles a little larger and when you shape them, add a little cube of mozzarella cheese inside. Roll the rissoles in flour and carefully brown in olive oil until golden brown and cooked through. Let guests know there is a hot filling inside. Serve with creamy potato and vegies on the side.
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