At first glance I know these just look like a burger or meatballs but there’s something really special about the humble rissole. As far as I know they’re an Australian invention. I hadn’t had them in years until I was inspired to make a much simplified version of the rissoles in the Three Blue Ducks cookbook. Talk about a winner!
I like to serve mine with salad leaves and some Mayo but you’re welcome to pop them in a burger bun with a splash more ketchup if you like.
The Great Aussie Rissole!
Ingredients
- 500 g ground (minced) beef
- 75 g almond meal (almond flour)
- 1 egg
- 2 tablespoons tomato ketchup
- 1 handful roast pine nuts
- 1 bag salad leaves to serve
Instructions
- Mix beef, almond meal, egg, ketchup, pine nuts, and a little salt in a large bowl.
- Using your hands form into patties. It’s up to you how big or small. I like mine medium sized so they don’t take too long to cook.
- Heat a little oil in a frying pan on a medium high heat and cook rissoles for about 5 minutes on each side until well browned and just cooked through. Be careful as the sugar in the ketchup makes them easy to burn.
- Serve with salad leaves or however you like your burgers.
Variations
sugar-free – just skip the ketchup or replace with 1 tablespoon tomato paste.
egg-free – just skip the egg. The texture will be slightly dryer and more prone to crumbling but it won’t be the end of the world.
nut-free – skip the pine nuts and replace the almond meal with soft bread crumbs.
vegetarian – add pine nuts, ketchup and parsley to these lentil balls or these chickpea burgers.
carb lovers / more substantial – serve with soft bread rolls, burger buns, roast spuds or fries.
more substantial (low carb) – serve on low carb burger buns or grilled low carb veg.
keto / ultra low carb – skip the ketchup.
Waste Avoidance Strategy
minced (ground) beef – freeze it.
almond meal / tomato ketchup / pine nuts – keep them in the pantry.
eggs – will keep in the fridge for weeks or use for another meal.
salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they wont go slimey.
Prepare Ahead
Yes! Just cook as per the recipe but keep the salad separately. Will keep in the fridge for 2 weeks or can be frozen.
Add to my Old Favourite Recipes
I’m going to try these now. Guess what? I learned from historian Barbara Tuchman that rissoles were presented at a French court in the 14th century and they were made of a bread crust around veal. I wonder how it became Aussie? Anyway, here goes!.
I’m going to try these now. Guess what? I learned from historian Barbara Tuchman that rissoles were presented at a French court in the 14th century and they were made of a bread crust around veal. I wonder how it became Aussie? Anyway, here goes!.
Right Paul…. 14th century you say? Well whether they’re really Aussie or not they’re still delicious and that’s the most important thing anyway 😉
Is it OK to use a flour other than almond meal?
No Esther regular flour would be too gummy – you can just leave it out. Or if you want a closer texture bread crumbs will work. Or you can use ground sunflower seeds (I just blitz them in the food processor) if you want a nut-free low carb option.
Thanks!
Great rissoles. Even my partner liked them. I replaced the ketchup with tomato paste and worcestershire sauce. No pine nuts. I could only eat one so the other one will be my lunch.
Try them with the pine nuts next time Leonie – they really take them to the next level!
Hi Jules. I think there might be an error or two in this recipe – no parsley listed (although leaving it out is mentioned in the variations) and the ketchup isn’t added to the rissoles. Thanks.
Thanks Kate!
All fixed now. Really appreciate you letting me know 🙂