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
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
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.
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Cuisine Modern AustralianCategory Midweek DinnerServings 4Total Time 35 mins
- Using your hands, combine bacon, beef, breadcrumbs, egg, green onions, parsley, worcestershire sauce and half the barbecue sauce; mix well. Shape mixture into eight rissoles.
- To make cabbage mash, boil, steam or microwave potato until tender; drain. Return potato to pan and mash with cream or milk and butter until smooth. Stir in cabbage and green onions.
- Heat oil in the same non-stick pan over medium heat. Cook rissoles until browned on both sides and cooked through. Remove from pan, cover to keep warm.
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Cuisine Modern AustralianCategory DinnerServings 4Total Time 1 hr 5 mins
- Very finely chop 1 onion quarter and place in a large bowl with mince, garlic, Worcestershire and tomato paste. Season with salt and freshly ground black pepper, then use hands to combine well. Divide mixture into 8 even portions. Roll each into a ball, then flatten slightly to form a rissole.
- Heat oil in a non-stick frying pan over medium heat. Slice remaining onion quarters and cook, stirring, for 10 minutes. Remove and set aside. Add rissoles and cook 7 minutes each side or until browned. Transfer to a warm plate, covering to keep warm.
- Sprinkle flour into pan and stir over medium-low heat for 1 minute. Remove pan from heat, then gradually add stock, stirring, until smooth. Return onions and cook, stirring, until mixture boils and thickens.
- Meanwhile, cook potatoes in a large saucepan of boiling water for 10 minutes. Add cauliflower and cook for a further 5 minutes. Drain, return to pan, mash well, then stir in parmesan. Add milk, beating in with a wooden spoon. Season with salt and freshly ground black pepper. Serve rissoles with onion gravy and mash.
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.
BEEF AND BACON RISSOLES - CLAIRE K CREATIONS
From clairekcreations.com
Reviews 2Estimated Reading Time 3 minsServings 4
- Heat 2 tsp of oil in a large frying pan over moderate heat. Add onion and garlic and cook, stirring, for about five minutes then remove it to cool.
- Combine mince, breadcrumbs, egg, parsley and onion mixture (and mushrooms and carrots if you're using them). Season with salt and pepper. Shape mixture into 8 patties and wrap bacon pieces around them.
- Heat the remaining oil in the same pan and cook patties, seam side down for 4 minutes each side or until browned. Transfer to prepared tray and bake for about 5 minutes.
BEEF AND BACON RISSOLES | FOOD TO LOVE
From foodtolove.co.nz
Servings 4Total Time 25 minsCategory Midweek Dinner
- Cook bacon rashers and brown onion in medium frying pan, stirring, until onion softens. Remove from heat.
- Combine beef mince, breadcrumbs, egg, parsley, worcestershire sauce and barbecue sauce and bacon mixture in large bowl; shape into eight rissoles.
- Cook rissoles in same oiled pan, in batches, until cooked through. Serve rissoles with gravy and combined mashed potato and shredded cabbage, if you like.
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4.3/5 (3)Total Time 30 minsCategory Appetizer, Main CourseCalories 351 per serving
- In a large mixing bowl, add all ingredients for the rissoles. Blend it with your clean hands or using a wooden spoon. Don't over mix; it'll make your rissoles tough. Use wet hands to form six patties.
- Heat the oil in a frying pan over medium-high heat. Add rissoles; fry for 4 to 5 minutes on each side or until cooked.
- Transfer the rissoles to a plate and cover with aluminum foil to keep warm. To the pan, add the ajvar or tomato paste and whipping cream. Stir and let simmer for a few minutes; season with salt and pepper to taste.
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