Beef Rissoles … Packed with Vegie Goodness …

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I love making the humble rissole and here are some of the reasons:

  • Rissoles are quick and easy to make using simple ingredients that you’ll most likely already have in the fridge and pantry.

  • Rissoles are kind on the family budget. Mince can be purchased fairly cheaply and this recipe will make enough for 2 meals (for a family of 4 – 5) as well as up to 25 meatballs for lunches or snacks … that’s great value!

  • Depending on what you put in them, rissoles are quite healthy, especially if you use “Heart Smart” Mince and don’t use too much oil when cooking.

  • Rissoles are a great dish for loading with vegies. It’s a fantastic way to sneak a few extras in, particularly if you have a child or toddler who needs to eat more … either grate or chop the vegies finely or blend to a puree.

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  • Perfect to double or even triple the recipe to make a huge batch to freeze one or more meals for another time. If you’re planning to freeze some for later, they can be frozen raw or cooked so that they only need to be reheated.

  • Rissoles can be served in a variety of ways … with salad, on a burger, in a wrap or with vegetables and gravy.

  • Uneaten Rissoles make fantastic leftovers for lunches … either serve them on their own or use them as a sandwich filling.

  • Once you’ve finished making the rissole mixture, use some of it to create small meatballs for lunchboxes. Simply spray an oven tray lightly, place meatballs on the tray and bake in the oven at 180C for 30 minutes. Once cooled, meatballs can be frozen. The recipe below will give you approximately 18 full-size rissoles and 25 small meatballs.

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  • Create a gluten-free version of this recipe by simply substituting the breadcrumbs with rice crumbs or other gluten free alternative.

  • All preparation for rissoles can be completed earlier in the day. Grate, chop and mix all the ingredients, create the rissoles, place on a plate (or put in a container), cover and store in the fridge until needed at dinnertime. When it’s time, cook the rissoles, assemble the burger and dinner is served in no time at all.

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Beef Rissoles … Packed with Vegie Goodness …
Ingredients …
  • 1 kg mince (preferably “Heart Smart”)
  • 2 medium onions, grated
  • 1 medium carrot, grated (approx. 1 – 1 ½ cups)
  • 1 medium zucchini, grated, (approx. 1 – 1 ½ cups)
  • 1 small piece pumpkin, grated (approx. 1 – 1 ½ cups)
  • 1 medium potato, grated (approx. 1 – 1 ½ cups)
  • 1 clove garlic, crushed
  • pinch salt
  • ½ tablespoon mixed herbs
  • ½ cup tomato sauce
  • ¼ cup Worcestershire Sauce
  • 1 egg
  • ½ cup breadcrumbs (or weet-bix or unprocessed bran or panko crumbs or rice crumbs for gluten-free option)
Method …
  1. Grate onion, carrot, zucchini, pumpkin and potato and combine in a large bowl with mince.
  2. Add remaining ingredients and mix well.
  3. Roll into balls, ready to be cooked and flatten to a flat rissole in the pan.
  4. Cook in a lightly greased pan until cooked through.

Clever Tricks, Tips and Hints …

  • I like to mix the ingredients by hand. Roll up your sleeves, wash your hands and squeeze those ingredients through you fingers to make sure it’s really well blended.
  • I prefer to grate the onion rather than chop it. Once grated include all the juice as well as the grated onion.


  1. Oh YUUUUUM! Would this work the same with turkey mince do you think as we cant eat beef and I am now seriously craving rissoles xx