Serves 6
30 min
Beef Rissoles
Recipe GLPR33dae42ac4be63
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.
