Beef, Bacon and Mushroom Rissoles

The first time I have ever had a rissoles (or had even heard of them) was in my first year of flatting. I lived in a flat with three other girls, and we always had the loveliest home-cooked meals. I always thought it was quite a funny dish, like meatballs without sauce, or a burger patty without the bun. But they can be full of flavour, easy to make, and can be served with whatever you want. Wikipedia tells me that a rissole is actually a small croquette, but that down under we make them without a pastry covering – just the meat!


This recipe would serve 2-4 people, or 2 people with leftovers in the morning.


1 red onion
3 gloves garlic
3 large button mushrooms
1 tbsp butter
4 strips of bacon
500g beef mince
1/2 tspn dried thyme
Salt and Pepper


Pre-heat oven to 180°C. Line a tray with tin foil.


Finely dice the onion, garlic and mushroom. Melt butter in a frying pan and sauté the vegetables until soft. Slice the bacon into small pieces and add to the frying pan.

In a large bowl, add the mince, the cooked vegetables, thyme, salt and pepper. Mix thoroughly – this is easiest to do with your hands. Divide the mixture accordingly – if you’re serving 4 people, make 8 rissoles. Take a portion and roll it into a ball shape, then flatten it slightly. Once you have all your rissoles, heat up the frying pan again. Fry on low heat for about 4-5 minutes each side; this ensures a nice crunchy outside. Place the rissoles on the baking tray and place in the oven for 15 minutes to ensure they are cooked all the way through.

I served my rissoles with baked sweet potato, and baby courgettes sliced in half, grilled with parmesan on top.