Keef Cooks logo
British food-lover Keef shows you how to cook amazing food with easy to follow recipes and videos. So stop wasting your time and money on takeaways or supermarket ready meals, and Get Cooking!


Introduction & method

I remember Birdseye rissoles from when I was a kid. I've always though they should be made with leftorver lamb, but beef, pork, chicken, camel etc can also be used. I've also seen recipes that use fresh mince, but I don't think they really qualify as rissoles.

Rissoles Recipe

Make the Rissoles

Chop your leftover meat into chunks that will fit through a mincer - remove any bones. If your meat is very lean it's a good idea to throw in a handful of pork back fat (I collect this for making black pudding with, don't you?). Peel and chop the onion and garlic. Loosely mix this all together with the egg, fish sauce, herbs and seasoning and put them through the mincer with the medium plate fitted. Finish off by putting the breadcrumbs through - this will clean out any meat left in the mechanism. Grate the carrot and courgette into the mixture and mix it all really well with your hands. Weigh the mixture and divide into four equal balls. Roll them over some flour on your worktop to get them coated all over. Form into discs about 2cm (just under an inch) thick.

Cook the Rissoles

You can pan-fry the rissoles in a little oil on medium-low heat, about 10 minutes each side. Or stick them under a grill/broiler. Or you can oven-roast them - preheat the oven to 180°C (356°F) for a fan/convection oven, 200°C (392°F) for a conventional one, gas 6. Squirt the rissoles with a little spray oil and bake for 15 minutes,  then turn them over, spray the other side and bake for another 10 minutes.

Serve with chips and green beans or garden peas.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Rissoles on YouTube.


Ingredients & Info

 300 grams cooked lamb, beef or pork
 1 medium onion
 125 gramss coarse breadcrumbs
 1 courgette (zucchini)
 1 medium carrot
 1 tsp fish sauce
 1 clove garlic
 half a tsp thyme
 half a tsp oregano
 half a tsp salt
 half a tsp black pepper


Flour to coat the rissoles, oil to fry them in or to spray if baking/roasting. You could replace the fish sauce with soy sauce or Worcester sauce.

US Customary/Imperial

Makes 5 rissoles
Prep time: 30 minutes.
Soaking time time: 1 hour.
Cooking time: 10 minutes.
Total time: 1 hour 40 minutes.