What makes rissoles stick together

Im sick of mine looking like a half smashed ball of meat! Cheers chickens! Posted Thursday 18 December am. Do you use an egg to bind them? Also make them then set them in the fridge for an hour or two, this helps them stay together. Sorry, not sure if you already do that.

Former Member -. Stick an extra egg in them. I make the, during the day when kids are sleeping then pop them in the fridge til dinner- then they stay together better when cooking.

Hi girls, Yep I use an egg, sometimes two depending on the feel of the mixture. Also use breadcrumbs. Generally I throw together mince, onion, grated carrot and a bit of worstershire or bbq sauce, maybe some tomato sauce and a dash of garlic. Please read my disclosure policy. These delicious and juicy beef Rissoles are quick and easy to make.

While these rissoles are an Australian classic, they are quite similar to many meatballs, in fact, quite similar to my Romanian meatballs which are usually made as meat patties like these.

What I love about them is their versatility because you can pretty much use whatever meat you have in your fridge. Rissoles are an Australian meat patties that includes some grated veggies such as carrots, zucchini and herbs and spices.

Meatballs are usually round, hamburger patties, whereas rissoles are flat meat patties. The key is to use the egg, which is what binds all the ingredients together. Also you should finely grate all the veggies and not chop them. You can store these rissoles in an airtight container in the fridge for 3 to 4 days.

These meat patties also freeze quite well! Transfer to an airtight container and store in the freezer for up 3 months. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. Find me on Facebook , Instagram , and Pinterest. Notify me of followup comments via e-mail. You can also subscribe without commenting. This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to primary navigation Skip to footer navigation Skip to header navigation Skip to privacy navigation Skip to recipes navigation Skip to main content Skip to primary sidebar My Cookbook about jo Get In Touch. Make a little indent in the patties. This will stop them from puffing up when frying and will ensure they stay nice and flat.

Most meatball recipes call for using bread crumbs and eggs. But too much bread crumbs make them too loose, and not enough bread crumbs won't help them hold together either. Eggs are not a source of moisture! They're in the meatball mix to bind the meat, breadcrumbs, cheese, and herbs. The eggs will cook and make the meatballs dense and spongy--you want light, airy meatballs.

For one to two pounds of meat, you usually won't need more than one or two eggs. One of the most common is using a very lean grind of beef. While this is desirable from the health perspective, it means the recipe needs to be adjusted to compensate for the reduced amount of fat.

Various ingredients can be substituted to give a moist result. Overcooking is another common cause of dry meatballs.

Substitutes for Eggs in Meatballs Mashed Potatoes. Mashed potatoes offer a thick, starchy texture that easily holds ingredients in any meatball recipe. Buttermilk and Breadcrumbs. When combined, buttermilk and breadcrumbs make a perfect egg substitute for meatballs.

Unsweetened Applesauce. Ricotta Cheese. Tomato Paste. Rissoles are usually made from beef, chicken or lamb. Basing the rissoles on ingredients such as tuna, and pumpkin is also possible. They are cooked in a pan or on a barbecue, and are usually eaten hot as part of a meal. Baked meatballs are ideal for those who want to reduce the fat a bit by avoiding the excess oil that comes with frying.

They're also easier to prepare, given that you don't have to stay by the stove to turn them frequently. They will hold their shape better. Eggs can act as binding agents.

As their proteins set, eggs bind ingredients together giving strength and stability to meatloaves, casseroles and baked goods. Eggs are used to coat foods with crumbs, flour, etc.