How To Make Rissoles – a Family Favourite

Rissoles are easy to make but a bit time consuming. They are, however, well worth the effort as they are simply delicious. What better way of using up the meat left over from a Sunday roast?

How To Make Rissoles

According to Wise Geek the term ‘rissole’ refers to several different foods, depending on which nation is involved. My favourite are beef rissoles although they can be made with lamb, chicken, turkey and pork. Rissoles can even be made with bacon and cheese or with vegetables or beans and lentils. The variations are endless.

Beef Rissoles

Main Ingredients


  • 600g Cooked Beef
  • 1 Large Onion
  • 2 tsps Worcester Sauce
  • 0.50 tsp Salt
  • 0.50 tsp Black Pepper
  • 1 Beef Stock Cube
  • 25g Plain flour
  • 2 Eggs
  • 100g Plain flour
  • 1 Egg
  • 5 Fl oz Milk
  • 150g Breadcrumbs
Beef and Onion for Rissoles

First we need to prepare the filling. Chop up the beef into small pieces & cut the peeled onion into 4 quarters. (Do not use shop bought mince as rissoles do not taste nearly as good with it)

Mincing Rissole ingredients

Pass the prepared beef & onion through the mincer into a bowl.

Rissoles plus additives

Add the flour, Worcester sauce, salt, pepper, crumbled stock cube & eggs. Blend the mixture

Moulded flattened Rissoles

Break up the mixture into 6 equal balls, mould & then slightly flatten like potato cakes.

Coating ingredients

Take 3 bowls. In one, put the coating flour. In the second bowl, put the eggs & milk & whisk together. In the third bowl put the breadcrumbs.

Prepared Rissoles

Dip each rissole into the flour, coating it, then into the egg mixture, coating it, then finally into the breadcrumbs making sure each rissole is totally covered in crumb.

Cooking Rissoles

Pour sufficient oil into a large frying pan so that the depth is approximately 1 cm. Over a moderate flame wait for the oil to become moderately hot. (Test by sprinkling a few breadcrumbs into the oil – if they sizzle the oil is ready)

Place the rissoles in the frying pan & cook each rissole for 8 minutes. Then turn each rissole over & cook for a further 8 minutes. Remove from the pan & drain. Serve immediately.

Rissole cut open

This image was added to show you the texture of each rissole. The cooking time allowed is sufficient as the mixture is already cooked.

Be warned – rissoles are filling! Rissoles can be served with potatoes, or salad, or vegetables or a sauce, but my family prefer to eat them on their own with tomato sauce. We just like to savour the flavour. For more recipes click here.

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