Ingredients

1/2 large onion, grated (using standard box grater)

1/2 cup panko breadcrumbs (substitute regular breadcrumbs if needed)

500g (1lb) beef mince (ground beef)

1 small zucchini, grated

1 small carrot, peeled and grated

1 large egg

1 large garlic clove, crushed or finely grated

1/2 tsp dried thyme (optional)

1/2 tsp oregano (optional)

1/4 tsp black pepper

3/4 tsp cooking salt or kosher salt (halve for table salt)

2 tsp Worcestershire sauce

2 tbsp olive oil (for cooking)

30g (2 tbsp) unsalted butter

1/2 onion, sliced 5mm (0.2″) thick

2 garlic cloves, finely chopped

200g (7 oz) mushrooms, sliced 5mm (0.2″) thick

3 1/2 tbsp all-purpose flour

2 cups low sodium beef stock or broth

1/4 tsp cooking salt or kosher salt (halve for table salt)

1/4 tsp black pepper

1 tsp Worcestershire sauce

Mashed potato or other starchy side of choice

Instructions

Step 1: In a large bowl, grate the onion and add the panko breadcrumbs. Toss to let the breadcrumbs soak up the onion juices. Add the beef mince, grated zucchini, grated carrot, egg, crushed garlic, dried thyme, oregano, black pepper, salt, and Worcestershire sauce. Mix everything well using your hands until fully combined.

Step 2: Divide the mixture into 12 equal portions (about 1/4 cup each) and shape each into a patty. Make a slight indentation on one side of each patty to prevent doming while cooking.

Step 3: Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Cook half the rissoles for about 1 1/2 minutes on each side, just until lightly browned but still raw inside. Remove them to a plate. Add the remaining oil and repeat with the rest of the rissoles.

Step 4: Discard excess oil from the pan and wipe it clean with paper towels to remove any burnt bits.

Step 5: Melt the butter in the same pan over medium heat. Add the sliced onion and cook for 1 minute. Add the sliced mushrooms and cook for 3 to 4 minutes until they soften and lightly brown. Stir in the chopped garlic and cook for an additional 30 seconds.

Step 6: Reduce heat to medium and sprinkle the flour evenly over the mushroom mixture. Stir constantly for 1 minute to cook the flour and form a paste.

Step 7: Gradually pour in half of the beef stock while stirring continuously. Keep stirring until the mixture thickens and becomes lump-free, about 30 seconds.

Step 8: Add the remaining beef stock, Worcestershire sauce, salt, and black pepper. Increase heat to medium-high and bring to a simmer. Gently place all the rissoles back into the pan along with any juices from the plate.

Step 9: Cook the rissoles in the gravy for 4 to 5 minutes while the sauce thickens to a thin gravy consistency (it will thicken further as you serve).

Step 10: Serve the smothered rissoles over mashed potatoes or your preferred starchy side. Spoon plenty of mushroom gravy on top and garnish with parsley if desired.

Tips & Variations

Substitute the panko breadcrumbs with regular breadcrumbs if you don’t have panko on hand.

Add chopped fresh parsley or thyme to the rissole mix for extra flavor.

For a richer gravy, stir in a splash of cream near the end of cooking.

Try different mushrooms like cremini or shiitake for varied texture and taste.

Serve with creamy mashed potatoes, steamed rice, or buttered noodles for a complete meal.

FAQs

Can I freeze smothered rissoles?

Yes, you can freeze cooked rissoles in gravy. Place them in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove.

Can I make the rissoles ahead of time?

Absolutely. You can prepare the rissole patties up to a day in advance and keep them covered in the fridge. Cook and smother them in gravy just before serving for best freshness.