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Best Ever Beef Rissole Recipe

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This beef rissole recipe is packed full of flavour as well as hiding a few sneaky veggies. An inexpensive alternative to steak for meat and three veg days.

beef rissoles

This recipe is an old family favourite, passed down from my grandmother to my mother and then to me. My addition to the recipe is the grated vegetables – it makes the meat go further and makes these rissoles that little bit healthier. You can also bulk these up with cooked red lentils – nobody will be the wiser.

We also make these now with lamb or kangaroo mince, but beef mince is the old traditional version.

This serves us, 2 adults and two wee kids, with plenty of rissoles left over for lunches.

Yield: 8

Beef Rissoles

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.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 400g mince
  • 1/2 onion finely chopped or grated
  • 1 carrot, grated
  • 1 zucchini, grated
  • 1 egg
  • 1 tsp. or so of dried mixed herbs
  • 3 Tbps. tomato sauce (ketchup) or tomato relish
  • salt and pepper to taste
  • 1/4 cup dried breadcrumbs or enough to bind


  1. Combine all ingredients in a bowl.
  2. Mix well with your hands, adding enough breadcrumbs so that the mixture comes together without being sloppy.
  3. Shape into rissoles and refrigerate for at least 10 minutes. This helps them stay together when cooking.
  4. 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.


Makes about 8 rissoles depending on the size you make them.

I like to fry these in a little macadamia nut oil flavoured with a little butter, but they BBQ and grill just as well.

If you want to make the mince go further or make them a little extra healthy, add cooked red lentils to the mixture, about 1/4 or less of the mince. The lentils add fibre, but they can make the rissoles stick when you cook them on the BBQ, so you may need a little extra oil when cooking them.

If you combine the mixture well, giving it a good squish, no-one will see the vegetables and lentils and they won’t even know they’re eating them.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 359Total Fat: 19gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 136mgSodium: 271mgCarbohydrates: 14gFiber: 3gSugar: 7gProtein: 31g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

Nothing beats rissoles with mash and greens, or chips and veg but these rissoles can also form the best burgers ever.


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One Comment

  1. Add the lentils and the onion mixture pulse until the mixture is cohesive but still somewhat textured.

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