Name: The Best Aussie Rissoles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 kg beef mince (2 lb); 4 slices white bread (torn into pieces); 1/2 cup water; 1 egg; 40 g French onion soup mix (1 packet, sub 2 tsp chicken stock powder); 1 tbsp vegetable oil (for cooking); 1 carrot (grated); 1 onion (finely chopped or grated)

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Bowl

Frying pan

Spatula

Soak white bread pieces in water to soften in a large mixing bowl. Then squeeze out and drain as much liquid as possible.

Sprinkle over French onion soup mix and add the egg and beef mince over soaked bread and use your hands to mix well until ingredients are well combined. Optional: Add grated carrot and onion and mix through.

Form mince rissoles - any size you like. You can do them as small as meatballs or as big as burger patties depending on your preference. A good medium size is around 100 g / 3.5 oz per rissole.

You can store uncooked patties at this stage between layers of baking paper in an airtight container for 1-2 days in the the fridge or 1-2 months in the freezer.

Heat the vegetable oil in a large frying pan, skillet or BBQ. Add the rissoles and cook for 3-5 minutes each side until cooked through. Optional: Flatten them out a little with a spatula and tip them on their sides for a minute to seal if you like.

The Best Aussie Rissoles

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