Beef Rissoles

Name: Beef Rissoles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 1 Onion, grated; 50 g Panko breadcrumbs; 400 g Ground beef; 1 Courgette, trimmed and grated; 1 Carrot, grated; 1 Egg, beaten; 1 Garlic clove, crushed or finely grated; 2 tsp Dried mixed herbs; 1 tsp Worcestershire sauce; 2 tsp Vegetable oil; Salt and black pepper to taste

Recipe GLPR33dae42ac4be63

Main Course

30 min

291 cal

Servings: 6

Stovetop

SNAP eligible

Homemade beef rissoles made with seasoned ground beef, grated vegetables, panko breadcrumbs, and egg, then pan-fried until golden and cooked through. These savory patties are perfect served with creamed potatoes and peas for a classic British comfort meal.

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Ingredients

1 Onion, grated

50 g Panko breadcrumbs

400 g Ground beef

1 Courgette, trimmed and grated

1 Carrot, grated

1 Egg, beaten

1 Garlic clove, crushed or finely grated

2 tsp Dried mixed herbs

1 tsp Worcestershire sauce

2 tsp Vegetable oil

Salt and black pepper to taste

Directions

In a large mixing bowl, combine the grated onion, panko breadcrumbs, ground beef, grated courgette, grated carrot, beaten egg, crushed garlic, dried mixed herbs, and Worcestershire sauce. Season generously with salt and black pepper. Using your hands, mix all ingredients until well combined and the texture is uniform throughout.
Divide the mixture into 14–16 equal portions. Roll each portion into a ball, then gently flatten into small patty shapes about ½ inch thick, similar to small burgers. If time permits, chill the patties in the refrigerator for 15 minutes—this helps them hold their shape better during cooking.
Heat the vegetable oil in a large frying pan over medium-low heat until it shimmers. Working in batches if necessary to avoid overcrowding, carefully place the patties into the hot pan.
Fry the rissoles for 3–4 minutes without moving them, until the undersides are golden brown and firm. Flip each patty carefully and fry for a further 3–4 minutes until the second side is golden and the beef is cooked through (the internal temperature should reach 160°F/71°C when measured with a meat thermometer).
Transfer the cooked rissoles to a serving plate. Serve warm with creamed mashed potatoes and peas on the side, if desired.

Comments

Grocery List Plus Editorial Staff4

Beef rissoles are a solid weeknight supper for Charlotte families—ground beef, onion, carrot, and egg are pantry staples at every major chain, and panko is now standard even at Food Lion and ALDI. The 30-minute stated time is honest for shaping and pan-frying if you grate the vegetables by hand, though a food processor cuts actual time closer to 20 minutes. Cost per serving lands around $1.50–$1.80 depending on beef quality, which is reasonable for a family meal. The main drawback is that rissoles don't reheat especially well once cooled—they firm up and lose texture—making this a better same-night dish than a make-ahead, and the recipe demands active stovetop attention to brown them evenly rather than running itself.