Old-fashioned beef rissoles recipe (2024)

Where did rissoles come from originally?

Though they’re loved all around the world in many different forms, rissoles originated in France – where they’re usually coated in breadcrumbs or, better yet, wrapped in flaky pastry (akin to a sausage roll). Rissoles (or ‘risoles’) are also a popular food in Indonesia, where minced meat is wrapped in a pancake and often served as a starter or appetiser. In Portugal, ‘rissois’ are more of a deep-fried pastry filled with a creamy seafood sauce. The Australian version we know and love is perhaps the most stripped-back of all, and is essentially a beef mince burger patty or meatball that generally contains breadcrumbs.

How do you cook rissoles in an oven?

This will of course depend on the quantity of rissoles you’re making and which meat you choose to use, but as a general guide, you’ll want to cook your rissoles at 180°C/160°C fan forced on an oiled wire rack, placed over a baking dish, for 25 minutes, turning them once. You’re aiming for a nice, browned exterior. If in doubt, cut a rissole in half to ensure it’s cooked through. For an oven-baked rissole recipe, try our tomato and beef rissole recipe.

How long do rissoles take to cook in an air fryer?

Don’t feel like frying your rissoles or hoping to use less oil? Cooking rissoles in an air fryer reduces your cooking time by more than half (compared to a standard oven). Our chicken rissoles take only 10 minutes to become golden and cooked in an air fryer.

How do you stop rissoles from falling apart?

The best way to ensure your rissoles hold their shape is to use a lightly beaten egg in your rissole mixture. Combine it well to make sure it covers all your ingredients, helping them to bind. Another thing that can cause your rissoles to fall apart is adding veggies or mix-ins that are too large and split the rissole. It can be a good idea to finely chop or even grate added ingredients to help keep it all together. If you’re adding a wetter ingredient like zucchini, be sure to extract as much moisture from it before doing so – you can do this easily by squeezing the grated vegetable, or wrapping it tightly in a clean cloth and straining the liquid out. This should ensure your rissoles remain perfect little patties!

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