Smothered Rissoles

Juicy, tender beef patties simmered in a savory mushroom gravy, Smothered Rissoles are the definition of hearty Australian comfort food. Served over buttery mashed potatoes, this dish is rich, satisfying, and perfect for cozy weeknight dinners or Sunday family meals.

Why You’ll Love This Recipe

Smothered Rissoles are like the love child of meatballs and Salisbury steak—simple to make but full of flavor. The grated vegetables in the patties keep them moist and tender, while the mushroom gravy is silky, savory, and perfect for spooning over mashed potatoes or rice. This recipe also makes excellent leftovers, and the patties can be prepared ahead for easy cooking later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Rissoles:
½ large onion, grated
½ cup panko breadcrumbs (or regular breadcrumbs)
500g (1 lb) beef mince (ground beef)
1 small zucchini, grated
1 small carrot, peeled and grated
1 large egg
1 large garlic clove, crushed or finely grated
½ teaspoon dried thyme (optional)
½ teaspoon oregano (optional)
¼ teaspoon black pepper
¾ teaspoon cooking salt/kosher salt (halve if using table salt)
2 teaspoons Worcestershire sauce

For Cooking:
2 tablespoons olive oil

Mushroom Gravy:
30g (2 tablespoons) unsalted butter
½ onion, sliced 5mm (0.2″) thick
2 garlic cloves, finely chopped
200g (7 oz) mushrooms, sliced 5mm (0.2″) thick
3 ½ tablespoons plain flour
2 cups low-sodium beef stock/broth
¼ teaspoon cooking salt/kosher salt (halve for table salt)
¼ teaspoon black pepper
1 teaspoon Worcestershire sauce

To Serve:
Mashed potatoes or your preferred starchy side

Directions

1. Make rissoles: In a large bowl, grate onion, add panko, and toss to soak up onion juices. Add remaining rissole ingredients and mix well with hands. Form into 12 patties (about ¼ cup each) and press a slight indentation on one side.

2. Brown rissoles: Heat 1 tablespoon oil in a large nonstick pan over medium-high heat. Cook half the rissoles for 1½ minutes per side until lightly browned but still raw inside. Remove to a plate. Repeat with remaining oil and rissoles.

3. Prepare mushrooms: Wipe pan with paper towels. Melt butter, cook onion for 1 minute, then add mushrooms and cook 3–4 minutes until browned and softened. Add garlic in the last 30 seconds.

4. Make gravy: Reduce heat to medium, sprinkle flour over mushrooms, and stir for 1 minute to form a paste. Add half the beef stock, stirring until smooth and lump-free. Add remaining stock, Worcestershire sauce, salt, and pepper. Stir and bring to a simmer.

5. Cook rissoles in gravy: Return rissoles (and any juices) to the pan. Simmer 4–5 minutes until cooked through and gravy has thickened slightly.

6. Serve: Spoon rissoles and mushroom gravy over mashed potatoes. Garnish with parsley if desired.

Servings and timing

Servings: 4 servings
Prep time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Calories: 420 kcal per serving

Variations

• Swap beef for chicken, or turkey mince for a lighter version.

• Add finely chopped spinach or parsley into the rissole mix for extra greens.

• Use gluten-free breadcrumbs and flour for a gluten-free version.

• Serve over egg noodles or rice instead of mashed potatoes.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to loosen the gravy. This dish can also be frozen—cool completely, freeze in portions, and thaw overnight before reheating.

FAQs

Can I make the rissoles ahead of time?

Yes, shape them and store in the fridge for up to 24 hours before cooking.

Why add zucchini and carrot to the rissoles?

They keep the patties moist and add subtle sweetness and nutrition.

Can I use canned mushrooms?

Fresh mushrooms are best for flavor and texture, but canned will work in a pinch.

How do I make the gravy thicker?

Simmer longer or add a little extra flour mixed with cold water to the sauce.

Can I bake the rissoles instead of frying?

Yes, bake at 200°C (400°F) for about 15–20 minutes, flipping halfway through.

Is this recipe freezer-friendly?

Yes, both the cooked rissoles and the gravy freeze well for up to 3 months.

What kind of mushrooms work best?

Button, cremini, or portobello mushrooms all work well.

Can I make it dairy-free?

Yes, use dairy-free butter and check your bread crumbs for dairy.

Can I use store-bought gravy instead?

Yes, but homemade mushroom gravy adds much more flavor.

Can I double the recipe?

Absolutely—just use a larger pan or cook in batches.

Conclusion

Smothered Rissoles are a hearty, classic Australian comfort dish that combines juicy beef patties with a savory mushroom gravy for a meal that feels like a warm hug. Whether served over mashed potatoes, rice, or noodles, it’s a versatile, family-friendly recipe you’ll want to make again and again.

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