It was not easy to find another representative dish of Australia, especially as we had already published the lamington, the emblematic dessert of this country, and pavlova, which has been attributed to New Zealand (although Australia has long fought for the paternity of this dessert).
Indeed, most typical Australian recipes often have other origins and influences.
So I settled on Australian rissoles.
In France, rissole is a baked pear dessert originally from the region of Savoy. Depending on the country, rissoles have very different meanings. They are often prepared with dough and stuffed with various ingredients such as Indonesian risoles, filled with chicken in béchamel sauce and vegetables. Their names are rissóis and they are filled with fish, shrimp and béchamel sauce in Portugal. They are filled with meat, ham and cheese or chicken and are called sznycle in Poland. In Brazil, they are also stuffed with palm hearts, chicken, cheese or ham.
In Australia, it is a very different story. Australian rissoles designate meat patties. They are not wrapped with dough like the other varieties. Depending on the recipe, these patties can also include grated vegetables. Australian rissoles are often garnished with ketchup, relish or gravy.
These Australian rissoles are reminiscent of keftas, the meat croquettes that are widespread in Arab countries, and that we featured on the post about Pakistani koftas. They are also reminiscent of their close cousins, Romanian chifteles.
These Aussie meat patties are very easy to prepare. I served them with traditional peas and carrots, a side dish probably borrowed from the British traditions. These Australian rissoles can also be served with mashed potato.
- 1 lb ground beef
- 1 onion , finely chopped
- 1 cup bread crumbs
- ½ teaspoon dried herbs
- 1 tablespoon chopped fresh parsley
- 1 egg , beaten
Mix all the ingredients together with the exception of the flour.
Shape into balls and flatten slightly. Rissoles should be about 2 inches in diameter for a main course, smaller if they are served as appetizers.
Put the flour in a bag, then add 2 rissoles at a time.
Stir gently until rissoles are covered with flour. Shake off excess flour before cooking.
Cook on a grill or barbecue for about 8 to 10 minutes on each side.