Print Friendly and PDF

Beef Rissoles With Mash

Give new meaning to mince meatballs with these flavoursome rissoles - and watch them become a family favourite.


  • Serves 4
  • Preparation Time: 25 mins
  • Cooking Time: 30 mins


  • 2 bacon rashers, finely chopped
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 egg, beaten
  • 500 g beef mince
  • 10ml olive oil
  • 2 cups (500 ml) stock made with 1 Knorr Beef Stock Cube
  • 2 tablespoons (30 ml) water
  • 1 onion, finely diced
  • 1 cup (250 ml) breadcrumbs
  • 1/4 cup (60 ml) parsley, roughly chopped
  • 3 tablespoons (45 ml) Knorr Braai Bottle Sauce
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 tablespoon (15 ml) Maizena


  1. In a pan fry bacon and onion until onions soften
  2. Remove from heat and place into a large glass mixing bowl
  3. Add to the bowl: Worcestershire sauce, breadcrumbs, egg, parsley, mince and ½ the Knorr Braai Sauce
  4. Shape into 8 rissoles
  5. Cook in a lightly oiled frying pan until brown on all sides and cooked through
  6. Set aside and keep warm
  7. Place mustard, stock and remaining Knorr Braai Sauce in the same pan and bring to boil
  8. Stir in corn flour and water
  9. Bring to boil then allow to simmer, stirring continuously, until gravy thickens
  10. Serve rissoles with mash potato and gravy


For light and fluffy mashed potatoes, mash with a large knob of butter, add a dash of milk and beat with a wooden spoon.


back to top