Aussie Rissole

A Fair Dinkum Aussie Rissole with a ‘Beet’ Salad

by Alison Taylor


Makes 6 – 8 rissoles


  • 225g minced beef
  • 1 chopped onion
  • 1 clove garlic
  • 40-50g bread / breadcrumbs
  • 2 tbsp chopped parsley
  • 1 grated beetroot (optional)
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cumin
  • 1 beaten free range egg
  • black pepper
  • whole wheat flour
For the ‘beet’ salad
  • 3 cooked beetroots, trimmed
  • 4 firm pears, cored and cut into wedges
  • 2 tsp lime zest
  • ⅓ cup of lime juice
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 bunch rocket, roughly chopped
  • black pepper


For the rissoles
  1. Place the bread in the food processor to form breadcrumbs, once blitzed remove and set aside.
  2. Place all the remaining ingredients except the flour and beef into a food processor, add the egg and mix together.
  3. Add the breadcrumbs back into the mixture and blitz again until thoroughly blended.
  4. Now add the minced beef before mixing again thoroughly.
  5. Divide the mixture into 6 – 8 portions and shape each into a round cake.
  6. Coat each rissole all over with some whole wheat flour.
  7. Refrigerate until ready to cook.
  8. When ready to cook, heat some oil in a frying pan (just enough to cover the base).  When up to temperature, fry the rissoles on each side for 5 – 10 minutes until golden brown.
For the ‘beet’ salad
  1. Cut the beetroot and pears into wedges and place together in a large serving bowl.
  2. Combine the zest, juice, oil, balsamic and pepper. Add elements until you’re happy with the taste and then pour over the beetroot and pears.
  3. Toss together with the rocket and serve.