The Great Aussie Rissole - Cooking With RichAn Aussie rissole is not a burger and is not an oversized meatball. It is a lovingly created meat pattie and uniquely Australian (and maybe New Zealand) at least in this version as it is only red meat based and is not covered in pastry or breadcrumbs as may be suggested in recipes from other countries.

My first exposure to a proper rissole was at a young age with friends whose parents would throw together some minced beef, veg and who knows what else, to make up a basic patty and throw it in a frying pan. It was home cooking, easy to make and the kids loved it. However my recollection is the rissoles were usually bland, dry and, more often than not, burnt. Not exactly a gourmet meal, but when served with mash and some gravy it worked and I do actually have fond memories of rissole dinners with my school mates just before watching something akin to Neighbours.

After doing a little research on the humble rissole it turns out there are a wide variety of versions from around the world, like many humble dishes that owe their foundation to tougher times when families had to make food go further. As I found out the rissole can be based on many a core ingredient, not only minced meat.  There are seafood versions in Portugal, potato versions in Ireland, chicken versions in Brazil and Indonesia. Yet I find it hard to consider anything a rissole if it is not based on minced beef or lamb meat and the humbleness of the Aussie rissole is best summed up by Dale Kerrigan in a quintessential Aussie movie The Castle. For a basic overview of rissoles go straight to Wikipedia.

The simple version of a rissole is minced meat, mixed with some old bread, an egg, a few herbs, a grated carrot some salt and pepper and some tomato sauce, not much more than than. My version of an Aussie rissole recipe, like all, is a mix of the basics and then a few little personal touches. Probably not "The Great Aussie Rissole", but I hope a fairly good interpretation of an Aussie favourite. In my world rissoles should be served with mash and veg of your choice, with a little of your favourite gravy, tomato sauce and or BBQ sauce. Leftover rissoles also make a great sandwich filling the next day.

So have a go, let me know.