Description
Juicy, savory Aussie-style rissoles pan-fried and smothered in velvety brown onion gravy. A comforting, weeknight-friendly classic that’s hearty, nostalgic, and ready in 40 minutes.
Ingredients
**For the Rissoles:**
1 lb ground beef (80/20)
1 small carrot, finely grated
1 small zucchini, grated and squeezed dry
½ small onion, finely chopped
1 garlic clove, minced
1 large egg
½ cup breadcrumbs
1 tbsp Soy sauce
1 tsp smoked paprika
Salt and pepper to taste
2 tbsp olive oil (for frying)
**For the Gravy:**
1 large yellow onion, thinly sliced
2 tbsp butter
2 tbsp flour
1 ½ cups beef broth (low sodium)
1 tsp soy sauce
Fresh thyme (optional)
Instructions
1. In a large bowl, combine beef, grated carrot, zucchini, onion, garlic, egg, breadcrumbs, Soy sauce, paprika, salt, and pepper. Mix gently—do not overwork.
2. Form into 6–8 patties. Set aside.
3. Heat olive oil in a skillet over medium heat. Cook rissoles for 4–5 minutes per side until golden and cooked through.
4. Remove patties and tent with foil.
5. In the same pan, melt butter and cook sliced onion until caramelized (about 10 minutes).
6. Add flour to make a roux, stir 1 minute.
7. Gradually whisk in beef broth and soy sauce. Cook until thickened.
8. Season gravy and add fresh thyme if desired.
9. Return rissoles to skillet, spoon gravy over, and serve hot with mash or veggies.
Notes
Make it your own: Use turkey, chicken, lamb, or lentils for variations.
Chill patties before cooking for better hold.
Leftovers make great sandwich patties.
Store cooked rissoles in the fridge for up to 4 days or freeze with parchment between layers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pan-Fry
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 560mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 105mg
Keywords: Aussie rissoles, beef rissoles, onion gravy, comfort food