Australian🥩 Meat

Classic Australian Rissoles with Curry Sauce

Name: Classic Australian Rissoles with Curry Sauce
Total time: 45 min
Cuisine: Australian
Ingredients: ~1 medium carrot; ~1 medium zucchini; ~1 tsp salt; ~½ cup breadcrumbs; ~¼ cups milk; ~500 g minced beef; ~1 medium onion; ~1 tbsp Maggi seasoning; ~1 tbsp Worcestershire sauce; ~½ tsp black pepper; ~2-3 tbsp oil; ~2 tbsp butter; 1 fresh ginger; 3 garlic cloves; ~2 tbsp flour; ~2 tbsp tomato paste; ~2 tsp curry powder; ~1½ cups stock; 1 tsp honey

⏱ 45 min

Classic Australian rissoles made with minced beef, grated carrot and zucchini, served with a homemade Japanese-inspired curry sauce. Soft and moist on the inside with a crispy, golden exterior, perfect with mashed potato and steamed greens.

Adapted from a video by Back of House

A Classic Australian Dinner

Watch on YouTube

Ingredients

carrot~1 mediumest.
zucchini~1 mediumest.
salt~1 tspest.
breadcrumbsnot panko, hydrated with milk~½ cupest.
milk~¼ cupsest.
minced beef~500 gest.
onion~1 mediumest.
Maggi seasoningliquid MSG~1 tbspest.
Worcestershire sauce

Steps

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1
Grate the carrot and zucchini into a bowl, season with salt, and set aside to draw out excess moisture.
2
Hydrate the breadcrumbs with milk in a separate bowl, mixing well, and set aside.
3
Grate the onion and add it to the minced beef along with the hydrated breadcrumbs, Maggi seasoning, and Worcestershire sauce.
4
Squeeze out the moisture from handfuls of the carrot and zucchini mixture and add them to the meat mixture, repeating until all vegetables are incorporated.
5
Season the mixture with additional salt, black pepper, and Worcestershire sauce. Mix thoroughly with clean hands until well combined and homogenous.
6
Form the mixture into golf ball-sized balls, then flatten slightly into patties to maximize surface area for cooking.
7
Melt butter in a small saucepan, add finely diced onion with a pinch of salt, and cook for 2 to 3 minutes.
8
Add minced ginger and garlic, followed by flour. Stir constantly for about a minute to cook out the flour without letting it burn.
9
Add a small amount of tomato paste to add depth of flavor and richness.
10
Add curry powder and stir for about a minute to toast it and develop its aroma.
11
Add the stock gradually in small amounts, stirring between additions to create a smooth sauce.
12
Taste the sauce and adjust seasoning with salt if needed. Add 1 teaspoon of honey for balance. Reduce heat and simmer gently to avoid over-reducing.
13
Heat a generous amount of oil in a casserole dish or frying pan. Working in batches to avoid overcrowding, fry the rissoles until golden brown on both sides.
14
Cook for about 9 to 10 minutes until the internal temperature reaches 65–66°C (which will reach 70°C after resting, ensuring food safety). Avoid overcooking to prevent drying out.
15
Coat the cooked rissoles with curry sauce and serve with mashed potato and steamed greens such as broccolini.

Classic Australian Rissoles with Curry Sauce

Ingredients

Steps

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