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.


  1. This recipe saved my bum tonight, had to improvise on bread and use a burger bun lol but it worked out and was very tasty thank you!