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Beef rissoles

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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


1 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.
2 Add the bread mix to the mince. Using your hand bring the mixture together and knead lightly until combined.
3 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.
4 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.


1 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.
2 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.