BEEF RISSOLES AND MASH
A simple family favourite - you can't go past these classic beef rissoles with a pile of buttery mash, a side of beans and a drizzle of gravy.
Categories Main, Midweek Dinner, Workday lunches
Time 25m
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a large bowl, combine mince, breadcrumbs, onion, egg, parsley, barbecue sauce and garlic. Season to taste. Shape mixture into 8 even-sized flattened rissoles. Place on a baking tray and chill 15 minutes.
- Heat oil in a large frying pan on medium. Cook rissoles 4-5 minutes each side until golden and cooked through. Drain on paper towel.
- Serve with mashed potato, green beans (or other vegetables) and gravy of your choice. Sprinkle with extra chopped parsley.
Nutrition Facts : ServingSize Serves 4
PIZZAIOLA BEEF RISSOLES
Make and share this Pizzaiola Beef Rissoles recipe from Food.com.
Provided by Sonya01
Categories Meat
Time 26m
Yield 12 rissoles
Number Of Ingredients 10
Steps:
- place the beef mince, and the remaining ingredients in a large bowl. Season with salt and pepper. Mix lightly to combine.
- Preheat oven to moderate 180c. Take 3 tbsp of mixture and shpae each into rissoles. Lightly brush or spray the rissoles with oil
- Preheat a pan to moderately-high. Add the rissoles, lower the heat to moderate and cook for 2-3 mintes each side. Turn them once only. Place the rissoles on an overn tray and cook in the preheated oven for 10 mins or until cooked through.
Nutrition Facts : Calories 130.8, Fat 9.5, SaturatedFat 3.9, Cholesterol 32.6, Sodium 131.1, Carbohydrate 2.6, Fiber 0.5, Sugar 1.1, Protein 8.5
RISSOLES
This is an old classic Aussie meal. When I was growing up, we always had Rissoles and onion gravy at last once a week. Give it a try and let me if you like this old favourite. Cook time does not allow for cooking the gravy or the vegetables.
Provided by Chrissyo
Categories Meat
Time 35m
Yield 4-6 Rissoles
Number Of Ingredients 12
Steps:
- Mix all the ingredients together (except oil), this is best done with your hands.
- Shape into 4 or 6 round balls and dust with the flour.
- Heat the oil on high in a heavy based frying pan until the oil is very hot.
- Place the Rissoles in the hot oil.
- Don't over crowd your pan.
- Make sure the Rissoles do not burn.
- Turn the rissoles over when one side is browned and slightly crispy (make sure they don't burn).
- Cook the other side the same way, turn the heat down to medium and cook through.
- Depending on the thickness of the pan and the size of the rissoles, it may take about 3-4 minutes to cook the Rissoles on each side.
- Do not over cook the Rissoles.
- The cooking time would be similar to cooking American hamburgers.
- Serve with brown meat gravy and mashed potatoes with minted peas.
MEAT RISSOLES
Make and share this Meat Rissoles recipe from Food.com.
Provided by Tonkcats
Categories Meat
Yield 1 batch
Number Of Ingredients 6
Steps:
- Boil and mash potatoes. Set aside to cool (not cold).
- Cut up corned beef and add to potatoes.
- Add rest of ingredients (except 2 additional beaten eggs). Mix thoroughly.
- Roll into rissoles or shape of croquettes.
- Dip into beaten egg and roll in more bread crumbs.
- Fry in deep fat until golden brown.
- These may be heated in oven on tray if not used at once. Size of the tin of corned beef can also be changed to suit.
Nutrition Facts : Calories 2248, Fat 30.6, SaturatedFat 8.7, Cholesterol 744, Sodium 3364.9, Carbohydrate 416.3, Fiber 46.9, Sugar 29.7, Protein 85.3
BEEF AND BACON RISSOLES WITH GRAVY
Make and share this Beef and Bacon Rissoles With Gravy recipe from Food.com.
Provided by Random Rachel
Categories Lunch/Snacks
Time 25m
Yield 8 rissoles, 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook bacon in a large non-stick frying pan over medium-high heat until crisp. Remove from heat.
- Using your hands, combine bacon, beef, breadcrumbs, egg, finely chopped green onions, parsley, Worcestershire sauce and half the barbecue sauce; mix well. Shape mixture into eight rissoles (small patties.).
- Heat oil in the non-stick pan over medium heat. Cook rissoles until browned on both sides and cooked through. Remove from pan, cover to keep warm.
- Drain any excess oil from pan, add mustard, stock and remaining barbecue sauce; bring to the boil. Combine cornstarch and water, stir into gravy and cook until gravy thickens.
- Serve rissoles with gravy, cabbage mash, and cooked greens.
MUM'S RISSOLES
Mum has been making these rissoles for us for years now. They are the tastiest, easiest rissoles to make.
Provided by Alesha
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in a bowl and mix well together with your hands.
- If the mix is too wet add breadcrumbs.
- Roll into small balls (about the size of golfballs) and flatten slightly.
- Place small amount of oil in a frypan on medium heat.
- Fry until brown and firm.
Nutrition Facts : Calories 390.4, Fat 1.8, SaturatedFat 0.6, Cholesterol 53.7, Sodium 133.1, Carbohydrate 90.7, Fiber 2.1, Sugar 62.1, Protein 2.8
POTATO RISSOLES
Also known as Potato Croquettes, this version was adapted from Modern Cooking for Private Families and then published in The Great Victorian Cookbook by John Midgley, published in 1995...My mother used to make different types of croquettes when I was little, no doubt to stretch the meat for our large family...Decades have passed and the original recipes are long gone, but this one looks very much like one of hers...I'd like to surprise her one day with this old standby, so I'm placing it here for safekeeping!
Provided by CookinwithGas
Categories Lunch/Snacks
Time 30m
Yield 6-8 croquettes, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Boil the potatoes until tender; then mash them with the butter, and milk.
- Allow to cool slightly; then season with salt and pepper to taste and mix in the ham, parsley and scallions.
- Shape the mixture into slightly larger than golf ball sized portions, you should have 6-8 balls; roll each ball, to coat, in some flour.
- Heat a nice layer of the olive oil, perhaps an inch or so, in a non-stick skillet; fry rissoles (croquettes) in the oil, over medium heat, turning to make sure all sides become golden.
- When cooked, drain on paper towels; serve hot with your favorite seasoned white sauce or gravy.
- Prep and cooktimes noted above the ingredient list are approximate.
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