Let’s talk rissoles! What’s not to love, delicious to eat and super easy to make especially these baked beef and vegetable rissoles that don’t need to be pan-fried.
Yep, as a mum of four young kids, I am a HUGE fan of any recipe that is baked, I love to through something in the oven, set the timer and walk away.
What the heck is a Rissole?
Ok so as a kiwi kid, a kiwi farm kid no less I grew up with rissoles. When I was young a rissole was essentially a small burger patty that was served minus the burger, some might call them a squashed meatball.
My mum called plain burger patties rissoles, while my grandma called a rissole a meatball that was crumbed. By this I mean my mum made rissoles that weren’t crumbed, while my grandma always crumbed hers.
In both houses (mum’s and grandma’s) if we were having rissoles it would mean a small tasty flat meatball served probably with mashed potatoes and gravy.
If the same thing was served in a sauce with pasta we would call it a meatball. And if the same thing was served with salad in a bun we would call it a burger.
In my recipe I say you can do either thing, crumb them or leave them plain, either is fine. I often do a mix of the two to keep everyone happy.
Rissoles aren’t fancy or flash, they are just made with everyday ingredients
- Minced beef
- Herbs and Spices
- Oats (I use oats in lieu of breadcrumbs as I don’t always have bread crumbs at home)
- Grated vegetables (my mum and grandma used to add these too!)
For the vegetables, in my rissole recipe, I typically use carrot and zucchini, but grated pumpkin or grated parsnip also work really well.
To flavour my rissoles I actually really like to use dried onion in the form of onion flakes, dried garlic in the form of garlic powder and dried oregano. But you can mix this up. Paprika can be really nice in them.
To give my rissoles just a little bite I use wholegrain mustard, you could use Worcestershire sauce if you prefer, or skip it entirely
To keep my rissoles baby-friendly I have a 9-month-old at the moment, I don’t add salt to the mix, but you may wish to.
I get asked often about herbs and spices for babies. My philosophy and belief is that there is no reason to limit the herbs and spices you give to a baby.
If you think about all the cultures around the world, so many babies start with spiced foods right from the get-go. So if it’s a spice or flavouring that I would usually use and it isn’t high in salt, then my baby can have it.
How to make a flat rissole, ie how to make them not meatballs!
Ok so there are a couple of tricks to stopping little patties ending up bring round balls after baking
To be honest, though, it is not the end of the world if they do become meatballs!
The first trick is to make them slightly larger than I have here. For my kids, I typically make the rissoles using a heaped tablespoon of mix. If you want them to end up flatter I would make them larger and would use around ¼ cup of mix.
If you are making them small like I do, they will typically always shrink a little when cooking an end up a bit more meatball-ish
Another trick is to push your thumb into the centre of the rissoles to make an indent, this will help them stay flat when cooking.
If you are on the hunt for other recipes for Rissoles or Meatballs, for kids then I have a couple on my site.
- Mini burgers no egg or breadcrumbs I really easy way to make juicy meatballs, burgers, and rissoles without the usual fillers
- Chicken and Mango Meatballs another baked recipe that has a little sweetness from the mango
- 1 carrot
- 1 zucchini
- ½ cups rolled oats
- 1 tsp garlic powder
- 1 Tbsp onion flakes
- ½ tsp oregano
- 1 Tbsp wholegrain mustard (optional)
- 1 egg
- 1 Tbsp olive oil
- 500g mince
- Salt and Pepper (as desired)
- ½ cup bread crumbs (optional)
- Preheat oven to 220 degrees Celsius (approx 430 Fahrenheit)
- Grate zucchini and carrot, place in a bowl with the oats, garlic powder, onion flakes and oregano (you can add salt and pepper at this stage too, I skip salt so that I can give these rissoles to my young baby, but for an older family you may want to add a little for seasoning
- Give this a good mix, (I just use my hands)
- Add the remaining wet ingredients (whole grain mustard, egg, olive oil and beef mince)
- Mix well with your hands
- Scoop golf ball sized amounts of the mix, roll in damp hands and then flatten a little so that they are like little patties
- If you make a little thumb indent into the rissole it will help it to bake flat
- Optional roll the rissoles in breadcrumbs.. my kids love them rolled in panko bread crumbs
- Place on a lined baking tray (preferably one with a little lip so that juices don't run everywhere while baking)
- Bake in the hot oven (220 degrees Celsius) for 15 minutes
The egg can be substituted for 1 Tbsp of chia seeds soaked in 2 Tbsp of water
Nutrition InformationYield 28 Serving Size 1
Amount Per Serving Calories 71Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 23mgSodium 51mgCarbohydrates 3gFiber 0gSugar 0gProtein 6g