Smothered Rissoles

Soft, juicy rissoles cooked in a rich mushroom gravy. Smothering in gravy ensures tender patties that melt in your mouth. Perfect over buttery mashed potatoes for comforting Aussie-style dinner.

Instructions

1. 1

   Grate onion into a large bowl. Add panko breadcrumbs to soak in onion juices.

2. 2

   Add remaining rissole ingredients and mix thoroughly with hands.

3. 3

   Form 12 patties, making a slight indentation on one side to prevent doming while cooking.

4. 4

   Heat 1 tbsp olive oil in a large non-stick pan over medium-high heat. Cook half the rissoles 1 1/2 minutes per side until lightly browned but raw inside. Remove and repeat with remaining oil and rissoles.

5. 5

   Melt butter in the same pan. Cook sliced onion 1 minute, then mushrooms 3–4 minutes until softened and lightly browned. Add garlic in the last 30 seconds.

6. 6

   Sprinkle flour over mushrooms, stir 1 minute to cook off.

7. 7

   Gradually pour in half the beef stock, stirring until smooth. Add remaining stock, Worcestershire sauce, salt, and pepper.

8. 8

   Simmer rissoles in gravy 4–5 minutes until liquid thickens to a thin gravy. Serve over mashed potato with plenty of sauce.

Recipe Notes

• Grating onion incorporates flavour without raw chunks in the rissoles.

• Panko breadcrumbs yield softer rissoles than regular breadcrumbs. Available in Asian aisles at supermarkets.

• Leftovers keep 4 days in the fridge. Reheat in microwave.

• Freezing: fully cool, then freeze uncooked patties up to 3 months. Gravy can also be frozen separately.

• For prepped meals: cook half the rissoles, store other half raw, freeze both with gravy. Thaw and cook before serving.