This easy French rissoles recipe is great for a freezer stash and makes 2 packs of mince go that much further.
Keep bread in the freezer to make French rissoles
Yes, I keep the ends of my sourdough and some of the smaller slices in the freezer. This way, when you have collected a few you can defrost them and add them to this French rissole recipe. This is the secret to keeping them nice and juicy.
Add some veggies to the mix
Fried onion is one of the classic additions to this French rissole mince mix, but I also like to “hide” steamed pumpkin in there too. Sweet potato would work just as well. Otherwise, you could add a cup of mixed frozen veggies like carrot, corn and peas to the mix.
Can you freeze French rissoles?
Yes! One of the best things about this recipe is that you can freeze the rissoles, once cooked. Even if you are using frozen mince or bread.
Once cooled, place them in zip lock bags and separate with small pieces of baking paper. This way they won’t stick together. You will be able to take out and defrost as much or as little as you need.
How to serve French rissoles?
Serve them with mash and veggies or salad. This mushroom sauce goes really well with the rissoles. Alternatively, you can serve them as you would burgers – on buns or bread, with lettuce, relish and whatever else you like. Easy.
Easy French Rissoles with Pumpkin and Stale Bread
- 300 g finely diced pumpkin
- 1 large brown onion
- olive oil for frying
- 4 slices stale bread (or 2 bread rolls)
- 1 cup water
- 1 kg mince meat (2 x 500g packs of any mince)
- 3 eggs
- 2 tsp salt
- 1 tsp ground black pepper
- 5 crushed garlic cloves
- Steam pumpkin until tender. Transfer to a bowl and mash with a fork.
- Meanwhile, peel and finely chop onion. Heat 2 tablespoons oil in a frying pan and cook onion, over medium heat, stirring, for 3-4 minutes or until translucent. Transfer to the bowl.
- In another bowl soak bread, town into small pieced, in water until just soft. Squeeze out excess water and add bread to the pumpkin and onion.
- Add mince, egg, salt, pepper and crushed garlic. Using clean hands "knead" the mixture until it resembles sticky dough and all ingredients are well combined, for about 3 minutes.
- Form rissoles using a large handful of the mince.
- Heat about 2 tablespoons oil in a large frying pan over medium heat. Fry rissoles in batches for about 3 minutes on each side – turning gently, or until golden brown on the outside and cooked through on the inside – you can test one by cutting it in half.
To serve French rissoles
- Serve with your favourite sides like mash and veg or salad. Mushroom sauce goes well with these – here is a great recipe.
To freeze French Rissoles
- Once cooled, place them in zip lock bags and separate with small pieces of baking paper. This way they won't stick together. You will be able to take out and defrost as much or as little as you need.