Aussie Rissoles with Gravy

Hearty, humble, and full of flavour, Aussie Rissoles with Gravy are a true classic in Australian home cooking. These juicy beef patties are packed with vegetables, herbs, and seasonings, then pan-fried until golden and finished with a rich, savoury brown gravy that ties everything together beautifully.

Rissoles were once the thrifty solution to stretching meat further, but over time, they’ve become a beloved staple at dinner tables, backyard BBQs, and weeknight meals. Kids love them, adults appreciate their versatility, and they can be served with everything from mash and peas to salad and chips.

This version combines grated carrot, zucchini, and onion for added moisture and nutrition, while the gravy—made from scratch—adds that essential saucy finish. Whether you’re new to rissoles or revisiting a nostalgic favourite, this recipe is a delicious return to Aussie comfort food.

Ingredients (Serves 4–6):

For the Rissoles:

• 500g beef mince
• 1 small onion, finely grated
• 1 small carrot, grated
• ½ zucchini, grated and squeezed dry
• 1 garlic clove, minced
• ½ cup (50g) fresh breadcrumbs (use gluten-free if needed)
• 1 egg
• 1 tablespoon tomato sauce (ketchup)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried mixed herbs
• Salt and pepper, to taste
• 1 tablespoon olive oil, for frying

For the Gravy:

• 1 tablespoon butter
• 1 tablespoon plain flour
• 1½ cups (375ml) beef stock
• 1 teaspoon Worcestershire sauce
• 1 teaspoon tomato paste
• Salt and pepper, to taste

Preparation:

Step 1: Prepare the rissole mixture

In a large mixing bowl, combine the beef mince, grated onion, carrot, zucchini, garlic, breadcrumbs, egg, tomato sauce, Worcestershire sauce, and mixed herbs. Season generously with salt and pepper.

Mix everything thoroughly using clean hands or a fork until well combined but not overworked.

Step 2: Shape the rissoles

Divide the mixture into 6–8 portions and shape into round, flattened patties (about 2cm thick). Place them on a plate, cover, and refrigerate for at least 15–20 minutes to firm up. This helps them hold their shape during cooking.

Step 3: Cook the rissoles

Heat the olive oil in a large frying pan over medium heat. Add the rissoles in batches, being careful not to overcrowd the pan. Cook for about 4–5 minutes per side, or until browned and cooked through. Transfer to a plate and keep warm while you make the gravy.

Tip: Use a lid or splash guard to reduce mess while pan-frying.

Step 4: Make the gravy

In the same pan (don’t clean it—use the flavour!), reduce the heat to medium-low. Melt the butter and stir in the flour to form a roux. Cook, stirring constantly, for 1–2 minutes until lightly golden.

Slowly pour in the beef stock while whisking to avoid lumps. Add Worcestershire sauce and tomato paste, and continue to stir until the gravy thickens and bubbles. Season to taste with salt and pepper.

Optional: Strain the gravy for a smoother finish, or leave it rustic with pan bits for extra flavour.

Step 5: Serve

Return the rissoles to the pan with the gravy, turning to coat, or spoon the gravy over when plating. Serve hot with your choice of sides.

Variation:

• Cheesy Rissoles: Add ½ cup grated cheddar cheese to the mixture before shaping.
• Lamb or Chicken Rissoles: Substitute beef mince for lamb or chicken for a different flavour.
• Spicy Version: Add ½ teaspoon chilli flakes or a dash of hot sauce to the mixture.
• BBQ Style: Grill rissoles on the BBQ and serve with tomato relish instead of gravy.
• Baked Option: Bake in the oven at 180°C for 20–25 minutes, flipping halfway, for a lower-fat version.

Cooking Note:

The key to juicy rissoles is the balance of moisture and binding. Grated vegetables add moisture, while breadcrumbs and egg help hold everything together. Make sure to squeeze excess water from zucchini to avoid soggy patties.

Don’t skip chilling the patties—it helps them set and prevents them from falling apart when frying. A hot, well-oiled pan ensures a good crust while sealing in the juices.

Serving Suggestions:

• Classic Combo: Serve with creamy mashed potatoes and steamed peas or carrots.
• With Chips and Salad: A pub-style plate that never disappoints.
• On a Bun: Use leftover rissoles in a burger with lettuce, cheese, and sauce.
• With Gravy Over Rice: Spoon extra gravy over a bed of white or brown rice.
• Family Tray Bake: Cook alongside chopped potatoes and veggies in the oven.

Tips:

• Grate finely: This helps vegetables blend smoothly into the patties for picky eaters.
• Use stale bread: For breadcrumbs, use dried or day-old bread pulsed in a processor.
• Don’t overmix: Handle the mixture gently to keep the rissoles tender.
• Make-ahead: Prepare the rissoles a day ahead and refrigerate until ready to cook.
• Double the batch: Freeze uncooked rissoles for easy future dinners.

Storage:

• Refrigerator: Store cooked rissoles in an airtight container for up to 3 days.
• Freezer: Freeze uncooked rissoles on a tray, then transfer to a zip-lock bag. Cook from frozen or defrost overnight.
• Reheating: Microwave or reheat in a pan with a splash of water or gravy to prevent drying.

Prep Time & Total Time:

• Prep Time: 20 minutes
• Chill Time: 15–20 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour 10 minutes

Nutritional Information (per serving, based on 6 servings):

• Calories: 380
• Protein: 22g
• Sodium: 600mg
• Carbohydrates: 12g
• Sugars: 4g
• Fat: 26g
• Fibre: 2g

(Estimates vary based on sides, bread type, and gravy amount.)

FAQs:

Q: What are rissoles?
A: Rissoles are a type of seasoned meat patty, usually made from minced meat, veggies, and breadcrumbs. They’re popular in Australia, New Zealand, and the UK.

Q: Can I make this gluten-free?
A: Yes. Use gluten-free breadcrumbs and swap plain flour for cornflour or gluten-free flour in the gravy.

Q: Do I have to use beef?
A: No. You can use chicken, lamb, pork, or a combination. Even plant-based mince works well.

Q: Can I bake instead of frying?
A: Absolutely. Bake at 180°C on a lined tray for 20–25 minutes, flipping once.

Q: How do I keep rissoles from falling apart?
A: Make sure the mix is moist but not wet, add enough breadcrumbs, and let them chill before cooking.

Conclusion

Aussie Rissoles with Gravy are the kind of no-fuss, hearty meal that never goes out of style. Made with everyday ingredients, they’re quick to prepare, family-friendly, and endlessly adaptable. Whether served with classic sides like mash and peas or packed into a lunchbox with salad, these juicy beef patties and rich gravy are always a hit.

Comforting, economical, and packed with flavour, this is the kind of dish that feels like home. Make it once, and it’s bound to become a regular in your recipe rotation.

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