Rissoles and recipes for them can be found across the globe; not restricted to meat they can be created using vegetables or a combination of both. They’re typical of a “poor man’s recipe”, making use of whatever cheap and basic ingredients are available. Beef rissoles have long been a favourite in Europe, and Australia. Minced beef is the basic ingredient and as with any simple dish you can choose the quality. Minced/ground steak created from the best beef cuts can be used or simple, lower cost, minced/ground beef will still make an excellent, tasty meal.
The secret with beef rissoles is in the ingredients and there is plenty of room for personal choice in this part of the preparation. Seasonings that go well with minced/ground beef include simple salt and pepper, while herbs like oregano or mixed herbs will add an extra punch. Chopped onion and tomato puree are common additions and help to add texture, flavour and bite. Some recipes include an egg to bind the ingredients together but this is not necessary. Mix all the ingredients together lightly – 500g of minced/ground beef will be enough to make about 8 -10 rissoles.
Beef rissoles should be cooked thoroughly and not served rare. Take a couple of tablespoons of the mixture and shape into a rissole shape, rounded and a little flattened. Seasonings that go well with minced/ground beef include simple salt and pepper, while herbs like oregano or mixed herbs will add an extra punch. Add to the pan and turn the heat down to a medium heat and cook each side of between four and five minutes. For extra crispness you can add a mix of flour and spices as a coating.