Recipe: More-ish Beef Rissoles

At the risk of sounding too much like Darryl Kerrigan from The Castle… I just love rissoles! I like them because I can do the preparation ahead of time, add whatever ingredients I do or don’t have, everybody eats them without complaint, and they’re still great served cold the next day. Really, how could you not love rissoles?


  • 500g grass fed beef mince
  • 150g free range bacon (2 – 3 rashers) trimmed, finely chopped
  • 1 egg, lightly beaten
  • 1 carrot, grated
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 3/4 cup dried breadcrumbs
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons tomato sauce
  • 2 tablespoons finely chopped fresh parsley (stalks and all)
  • Oil for frying


  • Combine mince, bacon, egg, carrot, onion, garlic, breadcrumbs, soy sauce, Worcestershire sauce, tomato sauce and parsley in a large bowl. Season with salt and pepper.
  • Divide mixture into 12 rissoles.
  • Refrigerate for 30 – 60 minutes (the longer the better).
  • Heat oil in a large frying pan over medium-low heat. Cook rissoles, in 3 batches, for 6 minutes each side or until browned and cooked through.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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