Yield: 4

Super-Easy Rissoles with Crunchy Salsa

Super-Easy Rissoles with Crunchy Salsa

These wallet-friendly beef mince rissoles are perfect for busy weeknights. They're also freezer-friendly so you can make them ahead of time and reheat on the night.

Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes


  • 650g beef mince
  • 2 garlic cloves, crushed
  • 1 small brown onion, grated
  • 4 slices crusty bread, to serve
  • 1 egg, lightly beaten
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon celery salt
  • 1 1/4 cups fresh breadcrumbs

Crunchy Salsa

  • 2 small vine-ripped tomatoes, seeded, finely chopped
  • 1 celery stalk
  • 1/4 small red onion, finely diced
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon Tabasco sauce (optional)
  • 2 teaspoons lime juice


    1. Place mince, brown onion, garlic, celery salt, tomato paste, Worcestershire sauce, breadcrumbs and egg in a bowl. Season with pepper. Mix well to combine. Shape mixture into 12 rissoles. Place on a tray. Cover. Refrigerate for 15 minutes.
    2. Meanwhile, make Crunchy Salsa Trim celery, reserving the small young leaves. Finely dice celery stalk. Place in a bowl with tomato, red onion, lime juice, oil, reserved celery leaves and Tabasco sauce (if using). Season.
    3. Heat oil in a large frying pan over medium-high heat. Cook rissoles, in 2 batches, for 4 to 5 minutes each side or until browned and cooked through. Serve rissoles with crunchy salsa and crusty bread.


You can prepare the rissoles to the end of Step 1, up to 1 day ahead. Cover with plastic wrap and refrigerate.

Nutrition Information



Serving Size


Amount Per Serving Calories 177Total Fat 8gSaturated Fat 3gCholesterol 32mgSodium 280mgCarbohydrates 14gFiber 1gProtein 12g



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