Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Rissoles!! Recipe
No extra dry, tasteless rissoles – these are plump, additional juicy, additional tasty they usually have hidden veggies! I often make Beef Rissoles however you can also make these with lamb, pork, chicken or turkey.
Subsequent time – attempt my signature Chicken Rissoles!
Rissoles
I do know many Aussies grew up with rissoles as a weekly meal, however that doesn’t embrace my household. My first expertise with rissoles was once I moved out of residence on the tender age of 18 and shared a flat with an actual true-blue Aussie lass. She launched me to the thrill(??) of getting the identical meals each week, on the identical evening.
I child you not.
Bolognese on Monday evening. Bangers and Mash on Tuesday evening (the actual low cost “sausos”). Retailer purchased rissoles on Wednesday evening. Frozen Chicken Kiev on Thursday evening (not a patch on an actual selfmade model!).
That was our weekly meal rotation for nearly 2 years.
I used to be allowed to lash out on Sunday nights. And Friday and Saturday nights…. nicely, we had been 18. We acquired as much as mischief on the town!
These Rissoles I’m sharing as we speak are a little bit completely different to the shop purchased rissoles that had been our Wednesday evening dinners…..
Plump, juicy rissoles
I promised you plump and juicy, and these actually are. There are a number of methods to make rissoles which might be additional juicy (and attractive!):
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Grated onion – terrific solution to get additional flavour into your rissoles in addition to juiciness (from the onion juices). Chopped onions = raw bits in rissoles;
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Grated zucchini – it’s about hidden veggies in addition to the moisture within the zucchinis that makes the rissoles juicy;
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Don’t even take into consideration urgent the juices out whereas they cook dinner!!! It’s against the law!!
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Press a little bit indent within the patties, like when making burgers, and this may cease the rissoles from puffing up into rounds which provides rise to the temptation to press them flat which squeezes the juices out;
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Don’t overcook – I do know that goes with out saying; and
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Correct quantity of breadcrumbs – an excessive amount of = dry patties = 😩
See how juicy these are? And these had been sitting round for some time as I faffed round with my digicam!
Right here’s what I imply about urgent an indent into the patties, and the way the rissoles keep good and flat whereas cooking. Effectively, on the range it does. When they’re baked, rissoles shrink extra in order that they do look a bit extra like squashed meatballs. However nonetheless tremendous tasty, and also you do get a stunning browning on them!
I’ve these sitting within the fridge, these precise ones within the photograph above, able to be reheated for dinner tonight. After I hack issues up for pictures, smear them in ketchup and fiddle with them with my fingers, I simply can’t offload them to another person.
I eat a LOT of leftovers for dinner – and I’m completely cool with that! – Johnsat xx
Watch the right way to make it
Ingredients
- 1 small brown onion
- 1/2 cup panko breadcrumbs (or normal)
- 500 g / 1 lb beef mince (ground beef) (Note 1)
- 1 small zucchini
- 1 small carrot
- 1 egg
- 1 large garlic clove , minced
- 1/2 tsp dried thyme
- 1/2 tsp oregano (or sub with other favourite herbs)
- 1/2 tsp each salt and pepper
- 2 tsp Worcestershire Sauce
- 1 – 2 tbsp oil
- Tomato Ketchup!
Instructions
- 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!
Notes
1. Beef can be substituted with lamb, pork, chicken or turkey. If using chicken, make sure you aren’t using a wet mince (some supermarket packet mince is very wet and your mixture will be too wet to form patties). If your mixture is too loose because the mince is wet, salvage it with more breadcrumbs.
2. Making the indent in the rissoles stops them from puffing up so they look nice AND you won’t have the temptation to press all the juices out!
3. BAKING: Spray tray well (don’t line with paper, doesn’t brown as well). Place rissoles on tray, spray top well, bake at 200C/390F (standard) or 180C/350F (fan/convection) for 20 minutes, flip then bake for 5 minutes until golden.
4. JUICINESS and EXTRA FLAVOUR in these rissoles comes from the grated onion, grated zucchini (terrific trick used in cakes too, like this Chocolate Zucchini Bread!!) and also see Note 2.
5. Nutrition per serving, assuming 4 servings.
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