Rissoles are a classic comfort food—seasoned ground meat patties, pan-fried until golden and juicy. This version skips the breadcrumbs entirely, using mashed potato and egg as binders instead, so the rissoles hold together beautifully and stay tender. It’s a naturally gluten-free take on the dish that works for weeknight dinners, lunchboxes, or a hearty meal with vegetables and gravy.
Ingredients
- 1 lb (450 g) ground beef (or ground pork, chicken, or a mix)
- 1 cup (200 g) mashed potato, cooled (about 1 large potato)
- 1 large egg, lightly beaten
- 1/2 small onion, finely grated or minced (about 1/4 cup / 40 g)
- 2 cloves garlic, minced
- 1/4 cup (15 g) fresh parsley, finely chopped (or 1 tbsp dried)
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1/2 tsp (1 g) smoked paprika (optional)
- 1/2 tsp (1 g) dried oregano or thyme
- 2 tbsp (30 ml) olive oil or neutral oil, for frying
Instructions
- In a large bowl, combine the ground meat, mashed potato, beaten egg, onion, garlic, parsley, salt, pepper, paprika (if using), and oregano. Mix with your hands or a fork until just combined—don’t overmix, or the rissoles will be dense.
- Shape the mixture into 8 equal patties, about 1/2 inch (1.25 cm) thick. If the mixture is too sticky, lightly wet your hands with water.
- Heat the oil in a large skillet over medium heat. Once shimmering, add the rissoles in a single layer, leaving space between them. You may need to cook in batches.
- Cook for 4–5 minutes per side, until golden brown and cooked through. The internal temperature should reach 160°F (71°C) for ground meat, as recommended by USDA FSIS safe minimum. Use a meat thermometer to check.
- Transfer to a plate and let rest for 2–3 minutes before serving. This helps the juices redistribute.
Tips
- Use dry mashed potato: If your mashed potato is too wet, the mixture may be too soft. Let it cool completely and, if needed, stir in a tablespoon of almond flour or cornstarch to help bind.
- Don’t overmix: Overworking the meat makes rissoles tough. Mix until the ingredients are just distributed.
- Chill if time allows: If the mixture feels too soft, refrigerate for 15–20 minutes before shaping. This makes them easier to handle.
- Substitute the potato: You can use leftover mashed sweet potato or cauliflower mash, but note that these are moister—you may need to add a little extra binder like grated cheese or a tablespoon of chickpea flour.
Serving Suggestions
Serve these rissoles with a side of steamed greens, mashed potatoes, or a fresh salad. They’re also great in a burger bun with lettuce and tomato, or sliced over a bowl of rice and vegetables. For a classic Australian-style meal, top with gravy and serve with peas and mash.
Variations
- Cheesy rissoles: Add 1/2 cup (50 g) grated cheddar or mozzarella to the mixture for a melty center.
- Herb and lemon: Swap the parsley for fresh dill or mint, and add 1 teaspoon of lemon zest for a brighter flavor.
- Spicy version: Add 1/2 teaspoon chili flakes or a chopped fresh chili for heat.
- Chicken or turkey: Use ground chicken or turkey; note that these are leaner, so you may want to add a tablespoon of olive oil to the mixture to keep them moist.
Storage and Reheating
Store cooked rissoles in an airtight container in the refrigerator for up to 4 days. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag for up to 3 months. Reheat in a skillet over medium heat for 3–4 minutes per side, or in a 350°F (175°C) oven for 10 minutes, until heated through to 165°F (74°C).
Frequently Asked Questions
Can I use instant mashed potato flakes? Yes, prepare them according to package directions, but use slightly less water than called for to get a thicker consistency. Let cool completely before mixing.
Why are my rissoles falling apart? This usually happens if the mixture is too wet or the patties are too thin. Make sure the potato is dry and well-cooled, and consider adding a tablespoon of almond flour or cornstarch if needed. Also, handle them gently when flipping.
Can I bake these instead of frying? Absolutely. Place on a parchment-lined baking sheet and bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until they reach 160°F (71°C) internally. They won’t be as browned, but they’ll still be delicious.
Can I make the mixture ahead of time? Yes, you can prepare the mixture up to 24 hours in advance and keep it covered in the fridge. Shape and cook when ready.
What can I use instead of egg? For an egg-free version, use 1/4 cup (60 g) plain yogurt or 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let the flax mixture sit for 5 minutes to thicken before adding.
Are these keto-friendly? The potato adds carbs, so they’re not strictly keto. For a low-carb version, replace the potato with 1/2 cup (50 g) almond flour and reduce the egg to 1 yolk.
Related
- Potato Pancake Recipe: Crispy, Golden & Easy
- Nutrition Shrimp Cocktail: Healthy Recipe & Tips
- NYT Shrimp Cocktail Sauce Recipe (Classic)
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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