BAKED BEEF AND VEGETABLE RISSOLES
An easy recipe for rissoles, these beef and vegetable rissoles are baked in the oven and full of vegetables too. Absolutely delicious and suitable for all ages
Provided by Stacey
Categories Family Dinner Ideas
Time 25m
Number Of Ingredients 12
Steps:
- Preheat oven to 220 degrees Celsius (approx 430 Fahrenheit)
- Grate zucchini and carrot, place in a bowl with the oats, garlic powder, onion flakes and oregano (you can add salt and pepper at this stage too, I skip salt so that I can give these rissoles to my young baby, but for an older family you may want to add a little for seasoning
- Give this a good mix, (I just use my hands)
- Add the remaining wet ingredients (whole grain mustard, egg, olive oil and beef mince)
- Mix well with your hands
- Scoop golf ball sized amounts of the mix, roll in damp hands and then flatten a little so that they are like little patties
- If you make a little thumb indent into the rissole it will help it to bake flat
- Optional roll the rissoles in breadcrumbs.. my kids love them rolled in panko bread crumbs
- Place on a lined baking tray (preferably one with a little lip so that juices don't run everywhere while baking)
- Bake in the hot oven (220 degrees Celsius) for 15 minutes
Nutrition Facts : Calories 71 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 51 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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.
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
AUSTRALIAN RISSOLES
Australian rissoles are meat patties that are grilled on the BBQ. Depending on the recipe, these patties can include grated vegetables.
Provided by Mike Benayoun
Categories Main Course
Time 20m
Number Of Ingredients 7
Steps:
- Mix all the ingredients together with the exception of the flour.
- Shape into balls and flatten slightly. Rissoles should be about 2 inches (5cm) in diameter for a main course, smaller if they are served as appetizers.
- Put the flour in a bag, then add 2 rissoles at a time.
- Stir gently until rissoles are covered with flour. Shake off excess flour before cooking.
- Cook on a grill or barbecue for about 8 to 10 minutes on each side.
HOMEMADE RISSOLES
Fast, easy and yummy
Provided by The Organised Housewife
Time 40m
Number Of Ingredients 10
Steps:
- Combine all ingredients, except oil in a bowl
- Take off your rings and mix with hands
- Shape into desired size rissoles
- Cook on BBQ or heat oil in a hot frying pan
- Cook until browned each side and cooked through, approximately 8 min each side
Nutrition Facts : ServingSize 5, Calories 425 calories, Sugar 4g, Sodium 390mg, Fat 21g, SaturatedFat 7g, UnsaturatedFat 11g, Carbohydrate 21g, Fiber 2g, Protein 38g, Cholesterol 135mg
RISSOLES!
Recipe video above. Plump, extra juicy, extra tasty rissoles - an Aussie favourite! I usually make Beef Rissoles but these can be made with lamb, pork, chicken or turkey. Makes 10 - 12 rissoles. (PS For those who are unfamiliar with rissoles, they are basically squashed meatballs! A classic Aussie family favourite :) )
Provided by Nagi
Categories Main
Time 30m
Number Of Ingredients 13
Steps:
- Grate the onion into a large bowl using a box grater (see video). Add panko, mix briefly to coat in the onion juices.
- Grate zucchini and carrot into the bowl. Add remaining Rissoles ingredients. Mix well. Scoop up about 1/4 cup of mixture, form a 1.7cm / 2/3" thick pattie. Indent the middle slightly (Note 2, see photos in post). Repeat with remaining mixture - you should make 10 - 12.
- Heat oil in a skillet over medium heat. Add half the patties and cook for 4 minutes or until dark golden. Press LIGHTLY with spatula, if you press hard, you'll press the juices out!
- Flip and cook the other side for 3 - 4 minutes until golden.
- Transfer to plate, repeat with remaining rissoles.
- Serve with tomato ketchup!
Nutrition Facts : ServingSize 38 g, Calories 357 kcal, Carbohydrate 12 g, Protein 29 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 122 mg, Sodium 489 mg, Fiber 2 g, Sugar 4 g
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
BEEF RISSOLES
While some may think of these as poor man's steak, these beef rissoles hold their own by being full of flavour. You can also hide a few veggies in them too, great if you need your kids to eat more veg.
Provided by Melissa Goodwin
Categories main dishes
Time 30m
Number Of Ingredients 9
Steps:
- Combine all ingredients in a bowl.
- Mix well with your hands, adding enough breadcrumbs so that the mixture comes together without being sloppy.
- Shape into rissoles and refrigerate for at least 10 minutes. This helps them stay together when cooking.
- Heat a frying pan over medium heat. Add some oil and fry for 5-8 minutes on both sides or until golden and cooked all the way through.
Nutrition Facts : Calories 359 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 136 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 31 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 271 milligrams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
RISSOLES
This recipe was one that was served after my mother became a vegetarian. She served it with a wonderful horseradish gravy.
Provided by GRAHAM8
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat and saute onions until transparent. Stir in wheat bran and oat bran. Meanwhile, dissolve bouillon in hot water.
- Stir cheese, marjoram and sage into onion mixture. When cheese is melted, gradually stir in enough bouillon water to create a moist batter. Remove from heat and refrigerate for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Form mixture into patties and place on a baking sheet.
- Bake in preheated oven for 15 minutes.
- Prepare gravy according to package directions and add horseradish.
Nutrition Facts : Calories 459.3 calories, Carbohydrate 28.1 g, Cholesterol 59 mg, Fat 34.5 g, Fiber 6.2 g, Protein 19.9 g, SaturatedFat 14.2 g, Sodium 620 mg, Sugar 6 g
PORK RISSOLES
This is classic comfort food! Flavoursome pork rissoles nestled into creamy potato mash, topped with sweet caramelised apples. A great meal for cold winter nights!
Provided by Josie
Number Of Ingredients 17
Steps:
- REPARE RISSOLES Whisk egg in a large bowl. Stir in breadcrumbs. Grate apple (you can leave the skin on) and squeeze out excess moisture. Finely slice spring onions. Add apple, spring onions, mince, stock powder and garlic powder to egg mixture. Season generously with salt and pepper and mix well. Shape mixture into 8 patties and refrigerate until ready to cook.
- COOK MASH Peel kumara and potatoes. Cut into 2cm (0.8in) pieces and place in a large saucepan. Cover with water and bring to the boil. Cook for 20 minutes, until tender.
- COOK RISSOLES Melt butter in a large frying pan (or split between two pans if rissoles won't fit into one) on medium heat. Fry rissoles for 5 minutes each side, until cooked through. Remove onto a warm plate and cover with foil.
- PREPARE APPLES, BROCCOLI AND MASH While rissoles are cooking, slice apples (skin can stay on) and cut broccoli into florets.
- Once you have removed rissoles from pan, leave pan on the heat and melt butter for apples. Add apple slices, sugar and stock mixture. Cook, stirring occasionally, for 5 minutes, until apples are soft and lightly caramelised.
- Microwave broccoli for 3-4 minutes, until tender. Drain potatoes and add butter and milk. Season with salt and pepper and mash until smooth.
- SERVE Divide mash between warmed serving plates. Top with rissoles and apples. Spoon pan juices over the top and serve broccoli on the side.
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OLD-FASHIONED RISSOLES WITH GRAVY | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern AustralianCategory Midweek DinnerServings 4Total Time 40 mins
- Heat oil in large frying pan, add onion, garlic and bacon; cook, stirring, until onion softens. Remove from pan; cool. Drain excess fat from pan.
- Combine onion mixture, beef, egg, breadcrumbs, carrot and parsley in medium bowl; shape mixture into eight patties.
- Cook patties in same heated pan about 15 minutes or until browned and cooked through. Remove from pan; cover to keep warm. Reserve pan with drippings.
- Cook flour in same pan, stirring, until mixture browns and bubbles. Gradually stir in stock; cook, stirring, until gravy boils and thickens, strain into large heatproof jug. Serve rissoles with gravy.
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- Add the remaining ingredietns and using either your hands or a large metal spoon, break up the mince and mix together until combined.
- Scoop up approximately 1/4 cup of mince mixture and roll into balls. Place onto a plate and repeat until all of the mixture has been used. Place the plate with the rissoles into the fridge for 30 minutes to chill.
SMOKY BEEF RISSOLES WITH COUSCOUS SALAD - HEALTHY FOOD GUIDE
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5/5 Total Time 30 minsCategory MainsCalories 394 per serving
- 1 Place couscous in a heatproof bowl. Cover with ²/³ cup boiling water. Cover bowl and set aside.
- 2 Combine mince, garlic, lemon zest and paprika in a large bowl and season with cracked black pepper. With wet hands divide mixture in 12 portions by hand. Roll portions in balls, flattening slightly to form patties.
- 3 Preheat a grill pan. Spray beef patties and courgette lightly with oil and add to pan. Cook patties for 2-3 minutes each side or until cooked through. Cook courgettes until slightly golden.
- 4 Pour lemon juice and olive oil over reserved couscous. Fluff grains with a fork. Place couscous and tomatoes in a salad bowl with rocket or spinach. Toss lightly.
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