Monday, 24 August 2015


Rissoles is a classic Aussie meal but this recipe is from my Italian Nunna.  It was a tough job nailing her down and committing her to a recipe as she normally cooks by sight and feel with no measurements.

She uses a few slices of bread, soaked in water and this is what gives the rissoles their moist centre.   If you can't be bothered with this step, just substitute in a cup of breadcrumbs instead which is what I do sometimes.

They are delicious and would also be great cooked as meatballs and served with spaghetti and a tomato based sauce.

I hope you enjoy them,


  • 2 slices of bread (or 1 cup breadcrumbs)
  • 1kg lean beef mince
  • 2 eggs
  • 2 cloves garlic, crushed
  • 1 onion, very finely chopped
  • 1 tsp chopped parsley
  • 1 tsp worcestershire sauce
  • ¼ cup tomato sauce
  • ½ tsp salt
  • ¾ cup finely grated cheese
  • spray oil for cooking

1. In a small bowl, place 2 slices of bread. Cover with water & let the bread soak.

2. In a separate large bowl, place all remaining ingredients.

3. Squeeze water from the bread. Break bread up into small pieces & add to the meat

4. Using both hands, mix the mince & bread mixture together until well combined.

5. Form into patties & refrigerate or freeze until required.


Spray the base of a large frypan with oil. Over medium to high heat, fry the rissoles for
approx. 5 mins on each side or until cooked through. Cooking time will vary depending
on the size of the rissoles. Be gentle when turning as they may break apart.