Unexpected supermarket staple makes the most Australian rissoles ever

The secret to making these Aussie rissoles is probably already in your pantry.

There’s a lot to be said for the humble rissole.

A batch of these tasty rounds can be made from budget-friendly ingredients, they’re versatile, and they’re beloved by people of all ages. 

What goes into these Aussie rissoles with a twist?

While most recipes will feature breadcrumbs as a binding (and bolstering) ingredient, we’ve found a recipe that strays from tradition (cue the shocked gasps!) And the key to its success (staying together) lies in one very Australian ingredient found in the cereal aisle…

Weet-Bix!

That’s right, these rissoles forgo the usual breadcrumbs in favour of Weet-Bix crumbs. 

They act almost like breadcrumbs, bulking out your mixture and helping it all come together.

Another secret ingredient for maximum flavour

And yet, that’s not the only twist you’ll find in this tasty rissole recipe. For a mild heat and added sweetness, this rissole recipe includes 1/4 cup of sweet chilli sauce. Purists and naysayers be damned – we think it works incredibly well.

Food writer Natasha Shaw says: “The sweet chilli sauce might seem an odd ingredient for a rissole, but it will really help to caramelise the patties in the pan. If you prefer, you can swap out this sauce for an egg, which will also help bind the mixture.”

What mince is best for rissoles?

Natasha says: “Opt for a premium lean mince for these rissoles. It might be a little more expensive than regular mince, however your family will benefit from less saturated fat, and the patties won’t shrink as much as they cook.

“You could also use lamb, pork, chicken or turkey mince for a change.”

Three tips for rolling the perfect rissoles

• Flatten each ball: when you form your patties, roll the mixture into balls and then flatten them in your palm. A nice flat side, rather than a curved side, will ensure your rissoles cook through and brown evenly on each side.
• Keep it together: the key to beautiful patties that don’t fall apart in the pan is chopping the vegies very finely, or grating them (the kids might appreciate this, too!). Big chunks of onion or large fresh parsley leaves will most certainly disintegrate your patties, as the mince mixture isn’t able to cling to their slippery sides very easily.
• Turn once: another way to prevent your patties from breaking up is to try to turn them only once during cooking. This will also encourage each side to brown up beautifully.

Here’s the recipe for Aussie rissoles with Weet-Bix

How to store rissoles (in the fridge and freezer)

Want to make these rissoles in advance? Natasha says: “Refrigerate uncooked or cooked rissoles in an airtight container for up to 3 days.”

And if you want to freeze them, no problem. Natasha says: “You can freeze uncooked patties for up to 3 months. It’s best to layer the patties in an airtight container, with baking paper between the layers, so they don’t become stuck together.”

This recipe was submitted by Nessmp, a member of the Australia’s Best Recipe community.

Originally published as Unexpected supermarket staple makes the most Australian rissoles ever