Home
Recipes
Dinners
Juicy Australian Beef Rissoles

Juicy Australian Beef Rissoles

Name: Juicy Australian Beef Rissoles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Australian
Ingredients: 1 brown onion, small; ½ cup panko breadcrumbs, or regular breadcrumbs; 500 g (1 lb) beef mince, ground beef; 1 zucchini, small; 1 carrot, small; 1 egg; 1 garlic clove, large, minced; ½ tsp dried thyme; ½ tsp oregano, or another favorite herb; ½ tsp salt; ½ tsp pepper; 2 tsp Worcestershire sauce; 1–2 tbsp oil; tomato ketchup

Golden beef rissoles served with tomato ketchup and a green salad. — Beef rissoles with ketchup and salad.

Grated onion and zucchini add moisture and flavor to these beef rissoles, pan-fried until golden and served with tomato ketchup.

By Cookin' KitchenOctober 26, 2026

Be the first to rate it Leave a comment

Total: 30 minutes
Servings: 4 servings

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4

Jump to recipe

Recipe

Juicy Australian Beef Rissoles

Grated onion and zucchini add moisture and flavor to these beef rissoles, pan-fried until golden and served with tomato ketchup.

Cookin' · https://cookin.club/recipes/juicy-australian-beef-rissoles

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4

Cook modeKeeps your screen awake while you cook.

Ingredients

4 servings

For 4 servings

Rissoles

1 brown onion, small
½ cup panko breadcrumbs, or regular breadcrumbs
500 g (1 lb) beef mince, ground beef
1 zucchini, small
1 carrot, small
1 egg
1 garlic clove, large, minced
½ tsp dried thyme
½ tsp oregano, or another favorite herb
½ tsp salt
½ tsp pepper
2 tsp Worcestershire sauce

Cooking

1–2 tbsp oil

Serving

tomato ketchup

Equipment

Large bowl
Box grater
Skillet
Spatula
Plate

Instructions

Method

Step 1: Grate the onion into a large bowl using a box grater. Add the panko and mix briefly so the crumbs are coated in the onion juices.
Step 2: Grate the zucchini and carrot into the bowl. Add the remaining rissole ingredients and mix well. Scoop up about 1/4 cup of mixture and shape it into a patty about 1.7 cm (2/3 inch) thick. Indent the middle slightly. Repeat with the remaining mixture; you should make 10–12 patties.
Step 3: Heat the oil in a skillet over medium heat. Add half the patties and cook for 4 minutes, or until dark golden. Press lightly with a spatula; pressing hard will squeeze out the juices.
Step 4: Flip the patties and cook the other side for 3–4 minutes, until golden.
Step 5: Transfer the rissoles to a plate and repeat with the remaining patties.
Step 6: Serve with tomato ketchup.

Notes

Substitutions and baking option

Beef can be replaced with lamb, pork, chicken or turkey. If using chicken, choose mince that is not wet; if the mixture is too loose to shape, add more breadcrumbs.

To bake instead, spray a tray well and don’t line it with paper. Place the rissoles on the tray, spray their tops well, and bake at 200°C/390°F in a standard oven or 180°C/350°F in a fan or convection oven for 20 minutes. Flip and bake for another 5 minutes, until golden.

Nutrition per serving

Calories: 357 kcal
Fat: 21 g
Saturated fat: 6 g
Carbohydrates: 12 g
Sugar: 4 g
Fiber: 2 g
Protein: 29 g
Sodium: 489 mg
Cholesterol: 122 mg

Estimated values; they will vary with the exact ingredients and brands you use.

Australian cuisine

Dinners
beef
pan-frying
panko
zucchini

About this recipe

Grated onion and zucchini bring moisture and flavor to these beef rissoles, with carrot tucked into the mix too. Shape the patties with a slight indent in the middle, then pan-fry them until golden. Serve with tomato ketchup.