Aussie outback rissoles

Aussie outback rissoles


8 people made this

About this recipe: Traditional Australian rissoles based here on my grandmother's recipe. Beef mince rissoles and simple sauce make an easy midweek meal, easy to double up and freeze. I have served this simply with creamy mash, but it would be nice with fries or veg and salad also.

Samantha's Supper Kent, England, UK

Serves: 4 

  • 500g lean steak mince
  • 1 garlic clove, crushed
  • 1 onion, minced
  • 2 tablespoons ketchup
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 60g breadcrumbs (using stale bread - not dried)
  • salt and pepper to taste
  • 1 egg, beaten
  • oil for frying
  • For the sauce
  • 2 tablespoons plain flour
  • 400ml chicken stock
  • 100ml white wine or extra stock
  • pepper to taste
  • 1 1/2 tablespoons tomato puree
  • 1 1/2 tablespoons chopped fresh parsley (optional)

Prep:20min  ›  Cook:15min  ›  Ready in:35min 

  1. In a large mixing bowl add the mince, garlic, onion, ketchup, herbs, breadcrumbs, salt, pepper and egg. Using your hands mix really well together.
  2. Divide up the mixture into 8 equal portions and shape into a round rissole shape and flatten out slightly. Put on a plate, cover and chill until ready to cook.
  3. Heat a little oil in a fry pan and cook the rissoles over a medium to low heat until cooked through - you may need to do this in two batches.
  4. Meanwhile, prepare the sauce by adding the flour to a jug and bit by bit add the stock and wine, stirring well. (Don't worry if a few lumps appear from the flour as the sauce will be strained). Add the pepper and tomato puree, mix well and set aside.
  5. Remove the rissoles from the pan and keep warm. Pour in the sauce and using a wooden spoon stir the sauce and heat through and thicken over low heat for approx 3 to 5 minutes. Strain the sauce and mix in the parsley if using. Pour over the rissoles and serve.

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Reviews (2)


very tasty, went down well with all the family. - 21 Feb 2011


Nice shows when the elder ones gives us recipes. All meat should be cooked in non teflon pans and should be eaten with salads, to reduce cholesterol. But the steps you need to take to do this recipe are indeed, a bit challenging. - 19 May 2011

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