225 - 350g (8 - 12 oz) cooked minced beef
1/2 small onion, skinned and grated
450g (1 lb) potatoes, boiled and mashed
1 tbsp (15 ml) sweet pickle or table sauce
beaten egg
dry breadcrumbs for coating
shallow fat for frying
salt and pepper


1. Mix the meat, onion and potatoes and add the pickle or sauce and a generous amount of seasoning. Stir until well blended.

2. Turn on to a floured board, form into a roll and cut into slices about 2.5 cm (1 in) thick. Shape these into round cakes, coat with the beaten egg and then with crumbs.

3. Fry on both sides in the fat until golden. Drain well on absorbent paper before serving.

What did you think?

64 people have helped to review this recipe. Thankyou!

posted by Johanna Pearce @ 01:59PM, 12/08/08
Serve with red cabbage and raisins
Additional material
posted by Steve Ross @ 03:40PM, 2/20/09
Would have thought that an addition of Swede and Pearl Barley might boost the recipe somewhat.
posted by Guy Howard @ 03:56PM, 10/02/09
I loved rissoles as a kid and I always thought that pearl barley was included. Indeed, that is how I knew the difference between a rissole and a fishcake!
My favourite
posted by sarah howard @ 06:52PM, 10/13/09
I love rissoles they are the best tasting food eva i like to mix things up by adding diffrent things into it to make it taste diffrent with a little diffrent flavour.
My family likes them and they enjoy what i cook for them and they like the diffrent flavours that i make with the rissoles and they enjoy it so i cook them every second day of the week.
posted by T jones @ 09:07PM, 11/07/09
I always like to put in tablespoon minced garlic and a pack of french oniun soup powder. Gives a nice flavor
How long
posted by shrek @ 05:16AM, 2/12/10
How long do you cook it for as it does not say ?? :)
posted by su @ 01:14PM, 8/03/10
Can anyone remember bird;s eye or ross or maybe findus producing frozen rissoles in a two-pack - i loved them as a child and would love to be able to create them again?
posted by diane @ 02:58PM, 10/06/10
Yes i remember them and i loved them too. why oh why did they ever stop making them they were fantastic. please please bring them back.
posted by gerry @ 03:48PM, 1/18/11
Yes my family loved savory rissoles i can't remember who made them but they were lovely. also what happened to pan yan pickle?
posted by John @ 09:58AM, 10/24/11
Yes, I loved them, and, as su says, I think one of the major food companies made them. I think that they had a redish breadcrumb coating and the definately had pearl barley (or similar), in which I loved.
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