Eight rissoles, one pan, and gravy from the drippings — Tuesday sorted
If there's one job a 480g pack of grass-fed beef mince was born for, it's this one. Rissoles were the dinner of my childhood — Mum grated the veg straight into the bowl, and nobody argued. They're honest food: mince, onion, carrot, an egg to hold it all together, and a pan gravy built on the browned bits left behind. Twenty-eight minutes, start to plate. And the kids ask for them again next week. That's the whole test, isn't it?
Ingredients
- 480g Your Farmer grass-fed beef mince
- 1 small brown onion, coarsely grated
- 1 carrot, coarsely grated
- 1 egg
- 1/2 cup (40g) fresh breadcrumbs
- 2 tsp Worcestershire sauce
- Salt and pepper to season
- 1 tbsp olive oil, for frying
- 1 tbsp plain flour (for the gravy)
- 375ml beef stock (for the gravy)
Instructions
For the rissoles
Combine the mince, grated onion, grated carrot, egg, breadcrumbs and Worcestershire sauce in a large bowl. Season well with salt and pepper and mix with clean hands until just combined.
480g beef mince1 egg40g breadcrumbs2 tsp Worcestershire sauceShape into 8 even rissoles about 2cm thick, pressing a shallow dimple into the centre of each so they cook flat.
Heat the oil in a large frying pan over medium heat. Cook the rissoles for 5–6 minutes each side until deeply browned and cooked through, working in two batches if needed — no pink in the middle.
1 tbsp olive oilTransfer to a warm plate and cover loosely with foil while you make the gravy.
For the gravy
Return the pan with all its browned bits to medium heat. Stir in the flour and cook for 1 minute.
1 tbsp plain flourGradually whisk in the beef stock and simmer for 2–3 minutes until thickened and glossy. Season to taste.
375ml beef stockServe the rissoles with the gravy poured over, alongside creamy mash and peas.
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The Hardest-Working Pack in the Share
There's a 480g pack of grass-fed beef mince in every Your Farmer® beef share, and it earns its keep. It's minced from the same grass-fed cattle as your steaks and roasts — whole-animal trim, nothing else added — so the flavour is all beef, raised on pasture. Grass-fed mince runs a little leaner than what you might be used to, and that's exactly why the old-fashioned grated onion and carrot belong in the mix. They're not padding. They're moisture, and they're the difference between a juicy rissole and a dry one.
Two technique notes worth their weight. First, the dimple: press a shallow thumbprint into the centre of each rissole and it'll cook flat instead of puffing up into a meatball. Second, don't crowd the pan — give them room to brown properly, because those browned bits on the bottom are your gravy waiting to happen. If you like certainty, a meat thermometer takes out the guesswork: 71°C in the centre and they're done.
Swaps and Variations
- Lamb rissoles: swap in lamb mince and a handful of chopped mint — same method, different Sunday.
- Cheesy centres: tuck a small cube of cheddar into the middle of each one. Kids remember this sort of thing.
- Zucchini season: replace the carrot with a grated zucchini, squeezed very dry in a clean tea towel.
- Barbecue them: the flat plate does a lovely job — just make the gravy on the stove while they cook.
Storage and Leftovers
Shaped raw rissoles freeze beautifully — layer them between sheets of baking paper in a container and they'll keep for three months; thaw overnight in the fridge before cooking. Cooked rissoles keep three days in the fridge and reheat best in their own gravy over low heat. And the classic leftover move is non-negotiable in our house: the next-day rissole sanga on fresh white bread with tomato sauce. If you develop a taste for the thin, crispy end of the mince spectrum, our smash burger is the same instinct turned all the way up.
Reserve your share and there's a pack of mince in every delivery — which means next Tuesday is already sorted.
Frequently asked questions
How do I know when the rissoles are cooked through?
Why do my rissoles fall apart in the pan?
Can I make the mixture ahead of time?
Can I use dried breadcrumbs instead of fresh?
Do rissoles freeze well?
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