Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Cook rissoles in gravy: Return rissoles (and any juices) to the pan. Simmer 4–5 minutes until cooked through and gravy has thickened slightly.
- Serve: Spoon rissoles and mushroom gravy over mashed potatoes. Garnish with parsley if desired.
Notes
- For extra richness, add a splash of cream to the mushroom gravy before serving.
- Rissoles can be made ahead and refrigerated for up to 24 hours before cooking.
- Pair with buttered green beans or peas for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying, Simmering
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
