Ingredients

1/2 large onion, grated using a standard box grater

1/2 cup panko breadcrumbs (substitute regular breadcrumbs if needed)

500g (1lb) beef mince (ground beef)

1 small zucchini, grated

1 small carrot, peeled and grated

1 large egg

1 large garlic clove, crushed or finely grated

1/2 tsp dried thyme (optional)

1/2 tsp oregano (optional)

1/4 tsp black pepper

3/4 tsp cooking salt or kosher salt (halve for table salt)

2 tsp Worcestershire sauce

2 tbsp olive oil, for cooking

30g (2 tbsp) unsalted butter

1/2 onion, sliced 5mm (0.2″) thick

2 garlic cloves, finely chopped

200g (7 oz) mushrooms, sliced 5mm (0.2″) thick

3 1/2 tbsp plain/all-purpose flour

2 cups beef stock or broth, low sodium

1/4 tsp cooking salt or kosher salt (halve for table salt)

1/4 tsp black pepper

1 tsp Worcestershire sauce

Mashed potato or other starchy vehicle of choice, to serve

Instructions

Step 1: Grate the onion into a large bowl and add the panko breadcrumbs. Toss to soak in the onion juices. Add the beef mince, grated zucchini, grated carrot, egg, crushed garlic, thyme, oregano, black pepper, salt, and Worcestershire sauce. Mix well with your hands until combined.

Step 2: Form 12 patties, about 1/4 cup each, making a slight indentation on one side to prevent doming while cooking.

Step 3: Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Cook half the rissoles for 1 1/2 minutes on each side until lightly browned but still raw inside. Remove to a plate. Add remaining oil and repeat with the other half.

Step 4: Discard excess oil and wipe the pan clean with paper towels to remove blackened bits.

Step 5: Melt the butter in the pan. Cook the sliced onion for 1 minute, then add mushrooms and cook for 3–4 minutes until they release moisture, soften, and lightly brown. Add garlic and cook for 30 seconds.

Step 6: Reduce heat to medium and sprinkle flour evenly over the vegetables. Stir continuously for 1 minute to cook off the raw flavor, forming a dry paste.

Step 7: Slowly pour in half the beef stock while stirring constantly until the mixture thickens and is lump-free, about 30 seconds.

Step 8: Add remaining stock, Worcestershire sauce, salt, and pepper. Stir and increase heat slightly to medium-high. When the gravy starts to simmer, gently place the rissoles along with any juices on the plate back into the pan.

Step 9: Simmer the rissoles in the gravy for 4–5 minutes until the liquid thickens to a thin gravy. It should be thinner than you desire, as it will thicken more when served.

Step 10: Serve the rissoles over mashed potato or your preferred starchy side with plenty of the mushroom gravy. Garnish with parsley if desired.

Tips & Variations

Use regular breadcrumbs instead of panko if that’s what you have on hand; the texture will be slightly different but just as tasty.

Add finely chopped fresh parsley or thyme to the rissole mixture for extra herb flavor.

For a lighter version, swap beef mince for ground turkey or chicken, adjusting cooking time as needed.

Serve with mashed sweet potatoes or creamy polenta instead of regular mash for variety.

Storage

Store leftover rissoles and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of stock or water if the gravy has thickened too much. You can also freeze cooked rissoles and gravy for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I make the rissoles ahead of time?

Yes, you can prepare the rissole mixture and shape the patties a few hours before cooking. Keep them covered in the fridge until ready to cook.