Nat’s What I Reckon: Pool Room Rissoles

Nat’s What I Reckon: Pool Room Rissoles

Course Main Course
Servings 10 rissoles


  • 500 g beef mince
  • 1 medium carrot grated
  • 1 medium zucchini grated
  • 1 brown onion grated
  • 1 tbsp parsley chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1/3 cuo breadcrumbs
  • 1 tbsp dijon mustard
  • 1 egg
  • 2 tbsp worcestershire sauce
  • 1 pinch salt
  • 1 crack pepper


  • Place all ingredients in a bowl. Mix well together for several minutes (knead it like dough).
  • Get a handful of the mix and spend a few minutes turning and compressing it. Give it a good squash. When done, shape it into a disk and lay on a cutting board.
  • Place pan on stove on medium-high. Add oil to pan and gently place rissoles in the pan. Don’t squash the rissoles down, they’re not burgers (you’ll squash all the moisture out). If you feel like it’s burning, give it a turn.


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