Ingredients for Aussie Rissoles Cross Between A Patty And A Meatball
- 1 lb lean ground beef
- 1 small onion, grated or very finely chopped
- 1 cup soft breadcrumbs
- 1 teaspoon dried mixed herbs
- 2 tablespoons fresh parsley, finely chopped
- 1 egg
- Flour
- 2 tablespoons Worcestershire sauce
- 1 tablespoon milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
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How to Make Aussie Rissoles Cross Between A Patty And A Meatball
- In a large bowl, gently combine the minced beef, breadcrumbs, egg, onion, Worcestershire sauce, milk, salt, pepper, and parsley.
- Mix well until just combined. Be careful not to overmix, as this can make the rissoles tough.
- Shape the mixture into small patties or balls (approximately 10-12 rissoles).
- Heat the vegetable oil in a large frying pan over medium heat.
- Cook the rissoles for about 5-7 minutes per side, or until browned and cooked through. You may need to cook in batches to avoid overcrowding the pan.
- Serve hot with your favourite sauce, such as ketchup or gravy. Alternatively, enjoy cold as a snack!
- Optional: For crispier rissoles, shallow fry in a little more oil for a longer time.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
6g
Fat
25g
Carbs
2g
