Looking for an easy rissoles recipe? These juicy beef rissoles are simple, family-friendly, and perfect for an affordable, comforting dinner.
These are the rissoles I grew up on… just with a little upgrade 💕
My mum used to make these for us all the time, and they were always a hit. They’re simple, filling, and one of those dinners that everyone will eat without complaints.
I’ve kept the recipe mostly the same, but added panko crumbs to make them a bit lighter and softer. It’s a small change, but it makes a big difference.
If you’re looking for an easy rissoles recipe that’s affordable, family-friendly, and perfect for busy nights, this is one I come back to again and again.
Why you’ll love this rissoles recipe
- Easy to make – just mix, shape and cook
- Family-friendly – a guaranteed crowd-pleaser
- Affordable – made with simple, everyday ingredients
- Soft and juicy – thanks to the panko crumbs
- Great for leftovers – perfect in sandwiches the next day
- Customisable – add extra veggies or adjust to your taste
How to make rissoles
- Mix everything together
Add all ingredients (except the oil) to a large bowl and mix until well combined.
- Shape the rissoles
Roll the mixture into rissoles, about ½ cup of mixture each.
Place them in the fridge for a little while to firm up. This helps them hold their shape when cooking.
- Cook the rissoles
Heat the vegetable oil in a frying pan over medium heat.
Cook the rissoles for 10–12 minutes, turning occasionally so all sides brown evenly, until cooked through.
- Serve and enjoy
Serve hot with mashed potato and vegetables, or pop them into a sandwich the next day with tomato sauce (so good 👀).
Easy rissoles recipe
Ingredients
- 1kg beef mince
- 1–2 onions, grated
- 2 carrots, grated
- 2 cups panko crumbs (or regular breadcrumbs)
- 2 tbsp tomato sauce
- 1 tbsp BBQ sauce
- 2 eggs
- 1 tsp garlic & herb seasoning (or 2 garlic cloves, crushed)
- salt + pepper
- 2 tbsp vegetable oil (for cooking)
Instructions
- Add all ingredients (except the oil) to a large bowl and mix until well combined.
- Roll into rissoles (about ½ cup mixture each) and place in the fridge briefly to firm up.
- Heat oil in a frying pan over medium heat.
- Cook rissoles for 10–12 minutes, turning to brown all sides, until cooked through.
- Serve hot.
Notes
For firmer rissoles, reduce the onion slightly or chill longer before cooking.
These are great for meal prep or freezing.
Leftovers are perfect in sandwiches or wraps.
Want more deliciously easy recipes? Browse through hundreds of my tried and tested recipes, or take a look at my free recipe eBook filled with budget-friendly dinner ideas. You can also keep up-to-date by following along on Instagram or Facebook.
