Easy recipe for beef rissoles that works equally as well as part of a Summer BBQ or in Winter with mashed potato, cheese and homemade gravy.
Ingredients
- 500g quality ground beef (or beef and pork)
- 100-150g grated cheese to dress, optional
- 2/3 medium onion, chopped, sautéed in butter
- 1/3 medium onion, chopped fine
- 1 clove garlic (minced)
- 1 egg, beaten, yolk optional
- 1 tablespoon Worcestershire sauce (or eg BBQ)
- Splash or 2 red wine, optional
- 1 teaspoon dried herbs, optional
- Fresh herbs, to dress, optional
- Salt and black pepper (to taste)
- Vegetable oil (for searing)
If serving with mash
- 500 ml water
- 1 stock cube
- 3-4 tsp cornflour
Instructions
- Preheat Oven to 200°C, 390°F (Air Fryer 180°C, 360°F)
- Line a baking tray with tin foil and add enough oil to just cover the bottom.
- In a large mixing bowl, combine the ground beef, chilled sauteed onion, chopped onion, minced garlic, beaten egg, sauce, herbs, salt and pepper.
- Mix gently with your COLD hands or a spoon – don’t overmix.
- Divide the mixture into equal portions and firmly shape them into balls then flatten a little, about 1-inch thick.
- Place the shaped rissoles quickly into the preheated oven and bake for 5 to 10 minutes. This will depend on how quickly your oven loses heat and the size of your rissoles.
- When they start to crisp, quickly turn, drizzle with wine if using, and return to the oven for a further 5 to 10 minutes.
- Spoon the juice over the rissoles, a turkey baster is great, dress with cheese, fresh herbs if using.
- Return to the oven. Lower Oven to 180°C, 360°F (Air Fryer 160°C, 320°F)
- Bake for 15 to 30 minutes, a question of personal “doneness”.
Tip: Cover with tin foil if you don´t like crispy outsides.
Gravy if making
- Dissolve the stock cube in water and bring to the boil.
- Lower the heat and slowly add half the cornflour, stirring until thickened.
- Add the juices from the rissoles and any cornflour needed to thicken further.