Total Time
10 mins
15 mins

A friend gave me this recipe years ago. I'm not sure where it orginally came from. The Australian rissole is generally made from minced meat and pan fried, without a pastry covering, but sometimes with breadcrumbs. This recipe is suitable to freeze and for OAMC. Thanks to Tish I have added the directions.

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  • Rissoles

  • 500 g mince ground beef ((1lb)
  • 1 (40 g) packet French onion soup, divided use ((1oz packet)
  • 1 tablespoon soya sauce
  • 1 egg
  • 1 tablespoon chopped chives
  • 14 teaspoon garlic salt
  • Sauce

  • 34 cup water, mixed with remander of soup mix
  • 2 tablespoons dry sherry
  • 2 teaspoons sour cream, more if desired


  1. Mix rissole ingredients together, using 1 1/2 T soup mix.
  2. Form patties and cook rissoles in pan.
  3. Remove from pan and set aside.
  4. Put water and remaining soup mix in pan to remove sediment from pan.
  5. Add sherry.
  6. Simmer until thick.
  7. Add sour cream.
  8. To Freeze: Form and flash freeze uncooked patties. Label and put in a ziploc bag.
  9. To cook: Thaw and continue on with the recipe as written.
Most Helpful

3 5

This was good but super salty, and I am a salt addict so that's saying a lot. Thanks for posting!

3 5

Made this week and we enjoyed. I do agree it is very salty. I make my own soup mix with half the salt & used it but still need to use low sodium soy I thnk. Will make again.

5 5

A lo-carb diet is the only one that I can make work for me, so I am always on the look-out for additional recipes to add to my lo-carb cookbook. I made this one last night WOW! As recommended by some other reviewers, I increased the water to 1 cup and didn't use the Sherry. I didn't have chives, so I slivered green onions instead. At the end, the sauce didn't thicken up, so I added a small amount of arrowroot, the lowest carb thickener I can find. Great flavor and wonderful sauce!