Add the beef mince, onion, minced garlic, egg, breadcrumbs, ketchup, Worcestershire sauce, pepper and salt or stock powder to a large mixing bowl. Use your hands to combine and roll the mixture into portions the size of golf balls. Flatten using the palm of your hand to form the rissoles.

Heat the olive oil in a large, heavy-based skillet over medium-low heat. Cook the rissoles for 8-10 minutes until browned and cooked through, turning once halfway through. Cook in batches if you need to, so that the pan isn’t crowded. This will stop the rissoles steaming in the pan and will ensure a golden crust. Set the rissoles aside on a plate.

This step is optional. Turn the heat off. Drain any excess oil from the base of the pan using a serving spoon and then, while the pan is still hot, add 2-3 tbsp of water. Use a spoon to scrape up all of the pan drippings. Drizzle the pan juices over the rissoles, sprinkle with parsley, and serve with your favourite sides.

NOTES

1 – Use a box grater to grate your onion. Cut the onion in half and grate against the grain (if you grate with the grain, it will result in long strands of onion). This method will create a pulp-like texture and extra flavourful rissoles (with no chunky onion bits!). If you can’t get your hands on a box grater, dice the onions as finely as you can.

2 – Beef or chicken stock powder packs so much flavour into these simple rissoles, but plain salt is a suitable substitute.

How to serve beef rissoles

I am big on cooking once and eating twice (maximum reward with minimal effort!) You can serve these Beef Rissoles with classic mashed potatoes and veg, or you can choose one of these options:

On a bun: Load the rissoles into a long roll with tomato salsa and grated cheese to make “subs” or load them onto a hamburger bun with your salads of choice.

With salad: Serve with coleslaw, a simple green salad, or creamy potato salad.

With vegetables: Pair with steamed vegetables. I love green beans, broccoli/broccolini, pumpkin, cauliflower, snow peas, carrots or peas. Frozen vegetables also work well with these for extra quick dinners!

With rice: Serve the rissoles on a bed of rice (or rice noodles) with sliced cucumber, a drizzle of soy sauce and a dollop of mayonnaise.

In a wrap: Load up the rissoles with shredded lettuce, diced tomato, guacamole and sour cream to give them a Mexican vibe!

Other sides: Other delicious serving options are homemade wedges or fried rice. If you’re feeling extra fancy, a cheesy cauliflower bake or potato gratin would be amazing too!